Tenderstem^® broccoli, Pancetta & Butterbean Broth

Method

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 Tenderstem^® broccoli and Dijon mustard, and cook for 5 minutes, until the Tenderstem^® broccoli is tender. Season with salt and pepper and serve hot.