Tenderstem®, Pancetta and Butterbean Broth
A warming soup with a salty edge to it, thanks to the pancetta. Here, the Tenderstem® brings some crunch to the softer texture of the butterbeans.
This warming hearty broth will go down a treat on a chilly day. It’s also a nice dish to take to work with you for a lovely alternative to an expensive deli sandwich lunch.
5 minutes preparation
10 minutes cooking
- 1 tbsp olive oil
- 200g diced pancetta
- 2 cloves of garlic, peeled and crushed
- 2 leeks, sliced
- 2 x 400g tins of butterbeans, drained
- 1 bay leaf
- 650ml vegetable or chicken stock
- 200g Tenderstem® cut into 3-4cm pieces
- 1 heaped tsp Dijon mustard
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.