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Creamy butter bean, kale & lasagne soup

A bowl of creamy butter bean, kale & lasagne soup

Creamy butter bean, kale & lasagne soup

Name: Creamy butter bean, kale & lasagne soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 150g smoked pancetta or guanciale; 1 onion halved and sliced; 5 thyme sprigs; 150g kale stalks finely chopped and leaves torn into pieces; 4 garlic cloves crushed; 2 x 400g cans butter beans; 1 chicken or veg stock cube; 30g parmesan grated, plus a little extra to serve, and the rind; 4 dried lasagne sheets; 3 egg yolks (freeze the whites for another recipe); 1 lemon zested and juiced; drizzle of extra virgin olive oil; pinch of chilli flakes (optional); crusty bread to serve

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.2 out of 5.16 ratingsRate

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Make this hearty, wholesome soup on cold winter days. Enriched with egg yolk and parmesan lends it a velvety texture reminiscent of carbonara

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
150g smoked pancetta or guanciale
1 onion

halved and sliced
5 thyme sprigs
150g kale

stalks finely chopped and leaves torn into pieces
4 garlic cloves

crushed
2 x 400g cans butter beans
1 chicken or veg stock cube
30g parmesan

grated, plus a little extra to serve, and the rind
4 dried lasagne sheets
3 egg yolks

(freeze the whites for another recipe)
1 lemon

zested and juiced
drizzle of extra virgin olive oil
pinch of chilli flakes

(optional)
crusty bread

to serve

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Nutrition: Per serving

kcal422
fat22g
saturates7g
carbs27g
sugars4g
fibre11g

high
protein22g

high
salt2.13g

Method

step 1

Heat the oil in a large saucepan. Add the pancetta and sizzle for a few minutes until crisp in places. Stir in the onion and thyme, cook for 8-10 mins until the onion softens and starts to caramelise.
step 2

Add the kale stalks and garlic, stir for a minute, then add the butter beans along with their liquid, the stock cube, 800ml water and parmesan rind. Snap the lasagne sheets into smaller pieces and add to the pan. Season well, stir and cover with a lid. Cook for 8 mins over a low heat, stirring every now and then to prevent the pasta sheets from sticking together.
step 3

Meanwhile, whisk the egg yolks and grated parmesan together in a bowl. When the pasta has softened but still has a little bite, add the kale leaves and a splash of water if needed – the consistency should be soupy. Cook for 5 mins, until the pasta and kale are cooked, then stir in the egg yolk mixture, lemon zest and a squeeze of juice. Stir constantly over a low heat to prevent the egg from curdling (it should thicken and enrich the sauce). Ladle into bowls and top with a little more parmesan, a drizzle of good extra virgin olive oil and a twist of pepper or pinch of chilli flakes, if you like. Serve with crusty bread for dipping.

Recipe from Good Food magazine, January 2025

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A star rating of 4.2 out of 5.16 ratings

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