White Bean and Butter Bean Soup

Ingredients

• 250 gpork jowl, cubed
• 400 g cancannellini beans
• 400 g canbutter beans
• 100 gbaby spinach
• 3shallots, finely chopped
• 4 clovesgarlic, minced
• 4anchovy fillets, finely chopped
• 710 ml (3 cups)chicken stock
• to tastesalt
• to tastefreshly ground black pepper
• 1 tspred chilli flakes
• to tasteoil

Instructions

1. 1

   Season the pork

   Season the cubed pork jowl generously with salt.

2. 2

   Brown the pork

   Heat oil in a pot until it begins to smoke, then brown the pork on all sides.

3. 3

   Cook the aromatics

   Turn the heat down, add the shallots and garlic, and cook for a couple of minutes.

4. 4

   Add the anchovies

   Stir in the anchovies and cook for a few seconds, until their pungent aroma is released.

5. 5

   Simmer the stock

   Pour in the chicken stock and bring it to the boil. Reduce the heat to low and simmer for 5 minutes.

6. 6

   Add the beans

   Add the cannellini beans and butter beans, then cook for 10 more minutes.

7. 7

   Wilt the spinach

   Mix in the spinach and simmer for 2 more minutes.

8. 8

   Season the soup

   Taste the soup, then season with freshly ground black pepper, chilli flakes and more salt if needed.

9. 9

   Serve hot

   Turn off the heat and serve the soup while hot.

What is white bean and butter bean soup?

This is a hearty bean soup listed as Filipino cuisine, built around cannellini beans, butter beans and leafy spinach. Pork jowl and anchovies give the broth a deep, savoury flavour.

The two beans make the soup filling, while the spinach keeps it fresh-tasting. Browning the pork before adding the stock helps build flavour in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 19g protein, 34g carbs, 20g fat.

The beans provide most of the carbohydrates and fibre, while pork jowl contributes much of the fat and some of the protein; the beans and anchovies add protein too. Pair a bowl with extra greens or a simple salad for a more balanced plate.

Build flavour in the pot

Pork jowl: salt it well, then brown it on all sides in hot oil. Take care as the oil is hot and may spit.

Aromatics: soften the shallots and garlic over lower heat so they become fragrant without scorching.

Anchovies: stir them in briefly; they bring savouriness to the broth as they cook.

Choose the beans

Cannellini beans: their mild flavour and creamy texture suit the savoury broth. Drain and rinse the tinned beans if you prefer to reduce some of their canning liquid and salt.

Butter beans: these are larger and soft, so stir them in gently to help keep them intact during their 10-minute simmer.

Watch the simmer

Once the stock reaches the boil, lower the heat and keep it at a gentle simmer for 5 minutes before adding the beans. A steady, low simmer helps the flavours mingle without reducing the liquid too quickly.

After adding the beans, simmer for 10 minutes, then add the spinach for the final 2 minutes. The leaves should be wilted but still green.

Taste before serving

The pork and anchovies, along with the chicken stock, can all contribute salt, so check the broth before adding more. Adjust with black pepper and chilli flakes to suit your taste.

Serve the soup hot, with bread or rice if you would like something alongside it to soak up the broth.

Make the timing work

Chop the shallots, garlic and anchovies before heating the pot; once the pork is browned, the next ingredients go in quickly.

The stated cooking stages take roughly 20 minutes, with the rest of the 45-minute total allowing time for preparation and bringing the pot to temperature.

Recipe notes & tips

• Pat the pork jowl dry before browning to help it colour in the hot oil.
• Keep the heat low after adding the shallots and garlic so they do not burn.
• Drain and rinse the tinned beans if you want a cleaner-tasting broth.
• Stir gently once the beans are in, as butter beans can break apart.
• Add salt gradually, tasting after the stock, pork and anchovies have simmered together.

Variations

• Add more greens: Stir in extra spinach during the final 2 minutes.
• Adjust the heat: Use fewer chilli flakes for a milder bowl.
• Use dried chilli: Add a small amount of chopped fresh chilli with the shallots.
• Change the beans: Replace either bean with another tinned white bean, keeping the quantity similar.
• Add citrus: Serve with a squeeze of lemon for a bright finish.

Common mistakes to avoid

• Crowding the pot: Brown the pork in batches if it will not sit in a single layer.
• Scorching the garlic: Lower the heat before adding the shallots and garlic, and stir as they cook.
• Boiling hard: Keep the soup at a gentle simmer so the beans remain whole.
• Overcooking the spinach: Add it near the end and simmer for only 2 minutes.
• Oversalting: Taste after the anchovies and stock have gone in before adding more salt.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the soup has thickened.

Frequently asked questions