A very tasty storecupboard lunch. This recipe is very simple to follow and only requires a few ingredients, especially nice with a fresh crusty baguette and some proper butter. If you’re a vegetarian, just leave the pancetta out, it still tastes delicious or I think some crispy roast parsnips would be a nice accompaniment.
Taken from BBC Goodfood.
You will need;
2 onions , roughly chopped a small bunch of chives , snipped butter 4 sprigs of thyme , leaves only 2 x 400g tins of butter beans , drained and rinsed chicken stock , fresh, cube or concentrate, made up to 750ml 8 slices of pancetta , grilled until crisp crusty bread , to serveCook the onions in a knob of butter until soft for about 10 minutes.
Add the thyme, butter beans and stock, and simmer for 10 minutes. Season and liquidise in batches. Place it back in the pan to warm through again and serve topped with crisp pancetta and chives.
You see, simple!
Sounds so delicious that I already have an idea for a vegan version of this soup I’d like to try! Thanks Emma!
Oh really, that’s great. I’m glad it’s inspired you x
Sounds so good and I love your photographs!
Thank you Danny x
Love this soup and the addition of pancetta just sends it over the top to delicious!
Thanks Karista, it really is delicious. I’m not usually a big fan of soup but I will certainly be making a lot more of this. I had no idea butterbeans were so tasty. x