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Broccolini, Pancetta, and Lima Bean Broth Recipe

Treat yourself and the family with this delicious Jo Pratt’s Broccolini, Pancetta, and Lima Bean Broth recipe, plus discover many other easy recipes at 24/7 Mom.

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Jo Pratt's Broccolini, Pancetta, and Butterbean Broth

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 7 oz diced pancetta
  • 2 cloves garlic peeled & crushed
  • 2 leeks sliced
  • 28.2 oz can lima beans (also known as butter beans) drained
  • 1 bay leaf
  • 22 fl oz vegetable or chicken stock
  • 7 oz broccolini cut into 3-4cm pieces
  • 1 heaped tsp dijon mustard


  • Heat the olive oil in a saucepan over low heat 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.
  • Stir in the drained lima beans and bay leaf. Pour in the stock and bring to a simmer over low heat. Using a potato masher, roughly mash the beans, keeping some whole but creating a thicker broth consistency.
  • Add the broccolini and Dijon mustard, and cook for 5 minutes, until the broccolini is tender. Season with salt and pepper and serve hot.
About the author

Parent Diviner

A bit quirky, I started blogging after successfully getting my son to eat by talking like a robot. I then transformed into said robot and have been writing about my parenting learnings ever since. Inspired by my infant daughter, imaginative toddler son and supportive husband, I document life as I know it: chaotic, coffee soaked and filled with awesomeness. In my spare time I enjoys fake shopping online, writing love letters to Ryan Gosling, and avoiding folding laundry.

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