Heat the olive oil in a saucepan and then gently fry the pancetta until it is lightly golden. Add the garlic and leeks and fry for a further 5 minutes until the leeks are softened.
Stir in the drained butter beans and bay leaf. Pour in the stock and bring to a simmer. Using a potato masher, roughly mash the butter beans, keeping some whole but creating a thicker broth consistency.
Add the Tenderstem® and Dijon mustard, and cook for 5 minutes, until the Tenderstem® is tender. Season with salt and pepper and serve hot.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.