White Bean Soup With Bay and Pancetta

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, chopped
• 1 teaspoon sea salt
• 2 bay leaves
• 3 (400 g)  cans cannellini beans, drained
• 1 liter chicken stock (4 cups)

To serve

• extra virgin olive oil
• 50 g pancetta, cut into thin strips, pan-fried to crisp

Directions

1. 1

   Heat the oil and butter in a large saucepan over medium heat. Add the onion, salt and bay leaves-cook until the onion is softened.

2. 2

   Add the beans and stock, bring to the boil, then reduce the heat and simmer 10 minutes.

3. 3

   Remove the bay leaves and puree the soup (in a food processor or with a stick blender) until smooth.

4. 4

   Serve in soup bowls drizzled with olive oil and sprinkled with the crispy pancetta.