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One Pot Creamy Bacon, Leek and Butter Bean Pesto Soup
One Pot Creamy Bacon, Leek and Butter Bean Pesto Soup

One Pot Creamy Bacon, Leek and Butter Bean Pesto Soup

with Spinach and Garlic Bread

Recipe Development Team
Recipe Development TeamUpdated on October 08, 2025

Nothing's better for warming up with than a hearty soup. In this One Pot Creamy Bacon, Leek and Butter Bean Pesto Soup, crushing half of the butter beans is the trick to thicken up the soup, with cheese and creme fraiche adding creamy richness.

Tags:
Low Carb
Allergens:
Wheat
Barley
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Leek

4 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

1 carton(s)

Butter Beans

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

15 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

1 pinch

Chilli Flakes

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)3443 kJ
Energy (kcal)823 kcal
Fat52.6 g
of which saturates23.6 g
Carbohydrate46.7 g
of which sugars10.8 g
Dietary Fibre14.1 g
Protein31.1 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Baking Tray
Sieve
Potato Masher

Cooking Instructions and Tips

Fry the Bacon and Leek
1

Preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. 

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the bacon and leek and season with salt and pepper. Cook the bacon and leek, 4-6 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Make the Garlic Bread
2

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

Drain and rinse the butter beans in a sieve.

Stir in the Beans
3

Stir the remaining garlic and cider vinegar into the leek. Fry for 1 min. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Add the butter beans to the pan and roughly mash half of them using a potato masher or the back of a fork.

Stir in the vegetable stock paste and water for the soup (see pantry for amount).

Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. 

Simmer the Soup
4

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir the creme fraiche into the soup. Add spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Cheese Time
5

When everything's ready, stir half the cheese into the soup

Taste the soup and season with salt and pepper if needed. 

Serve
6

Divide the soup between your bowls.

Drizzle over the pesto and top with the remaining cheese and chilli flakes (add less if you'd prefer things milder). 

Serve the garlic bread on the side.

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