Leek & butter bean soup with crispy kale & bacon

• olive oil↗4 tsp tsp
• leeks↗500g g

  sliced

• thyme sprigs↗4

  leaves picked

• butter beans↗2 x 400g cans

  2 x 400g cans

• vegetable bouillon↗500ml ml

  stock

• wholegrain mustard↗2 tsp tsp
• flat-leaf parsley↗½ small pack

  ½ small pack

• bacon↗3 rashers streaky

  3 rashers streaky

• chopped kale40g g

  any tough stems removed

• hazelnuts↗25g g

  roughly chopped

Step-by-step instructions

1. 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. 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. 3

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