Leek Butter Bean Soup with Chard and Bacon

Serves: Four | Prep: 10 min | Cook: 10 min

Ingredients:

Leek Butter Bean Soup with Chard and Bacon:
2 Tbsp butter
1 Tbsp olive oil
1 leek, Cleaned and thinly sliced
2 tsp fresh thyme, minced
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
2 cans butter beans
2 cups vegetable stock
1 tsp whole grain mustard
2 Tbsp fresh parsley, chopped
4 oz smoked bacon, chopped
3 cups chard
1-2 Tbsp parmesan cheese, grated

Directions:
Melt butter in a large pot over medium high heat. Add leeks, thyme, salt, and pepper. Cook, stirring occasionally, until soft, 5-7 minutes. Add garlic, cook 30 seconds more. Add beans, stock, mustard, and parsley. Bring to the boil. Lower heat and simmer, 5-7 minutes, stirring occasionally.

In the meantime, heat oil in a skillet over high heat. Add bacon, cook, until crispy. Stir in chard. Cook, 2-4 minutes, until wilted and slightly charred.

Blend soup with an immersion blender, depending on preference. Stir in some of the bacon and chard mixture, leaving some for garnish. Top with parmesan cheese and black ground pepper before serving.

More Soup Recipes:
Leek and Potato Soup