Broccolini, Pancetta, and Butterbean Broth Recipe

Treat yourself and the family with this delicious Jo Pratt’s Broccolini, Pancetta, and Butterbean Broth recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 5minutes 25minutes
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
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Instructions
  1. 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.
  2. 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.
  3. Add the broccolini and Dijon mustard, and cook for 5 minutes, until the broccolini is tender. Season with salt and pepper and serve hot.