Leek & butter bean soup with crispy kale & bacon

Butter beans give this dairy-free soup a creamy texture and the starchy liquid from the can helps to thicken it.

SERVES 4! PREP 10 mins ! COOK 30 mins ! EASY

4 tsp olive oil

500g leeks sliced

4 thyme sprigs, leaves picked

2 x 400g cans butter beans 500ml vegetable bouillion stock 2 tsp wholegrain mustard

1/ small pack "lat-leaf parsley

2

3 rashers streaky bacon

40g chopped kale, any tough stems removed

25g hazelnuts, roughly chopped

1 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. 2 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.

3 Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

GOOD TO KNOW healthy • low fat • "ibre • vit c • 2 of 5-a-day • gluten free PER SERVING 274 kcals • fat 12g • saturates 2g • carbs 21g • sugars 4g • "ibre 12g • protein 14g • salt 0.8g