IS BEAN SOUP HEALTHY RECIPES

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LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON RECIPE ...



Leek & butter bean soup with crispy kale & bacon recipe ... image

Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper

Provided by Katy Gilhooly

Categories     Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

4 tsp olive oil
500g leeks , sliced
4 thyme sprigs , leaves picked
2 x 400g cans butter beans
500ml vegetable bouillon stock
2 tsp wholegrain mustard
½ small pack flat-leaf parsley
3 rashers streaky bacon
40g chopped kale , any tough stems removed
25g hazelnuts , roughly chopped

Steps:

  • Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
  • Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
  • Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

Nutrition Facts : Calories 274 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.8 milligram of sodium

LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON RECIPE ...



Leek & butter bean soup with crispy kale & bacon recipe ... image

Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper

Provided by Katy Gilhooly

Categories     Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

4 tsp olive oil
500g leeks , sliced
4 thyme sprigs , leaves picked
2 x 400g cans butter beans
500ml vegetable bouillon stock
2 tsp wholegrain mustard
½ small pack flat-leaf parsley
3 rashers streaky bacon
40g chopped kale , any tough stems removed
25g hazelnuts , roughly chopped

Steps:

  • Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
  • Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
  • Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

Nutrition Facts : Calories 274 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.8 milligram of sodium

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