White Bean Soup With Bay and Pancetta

• olive oil↗2 tablespoons
• butter↗1 tablespoon
• onions, chopped↗2
• sea salt↗1 teaspoon
• bay leaves↗2
• cannellini beans, drained↗3 cans

  400 g

• chicken stock↗1 liter

  4 cups

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

Step-by-step instructions

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.