Tenderstem® broccoli, Pancetta & Butterbean Broth

Tenderstem® broccoli, Pancetta & Butterbean Broth

A warming soup with a salty edge to it, thanks to the pancetta. Here, the Tenderstem® broccoli brings some crunch to the softer texture of the butterbeans.

This warming hearty broth will go down a treat on a chilly day. It’s also a nice dish to take to work with you for a lovely alternative to an expensive deli sandwich lunch.

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
Try with Frozen Tenderstem®


  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.

More ways to cook Tenderstem®