White Bean Soup With Bay And Pancetta - cooking recipe

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

Preparation

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.
Add the beans and stock, bring to the boil, then reduce the heat and simmer 10 minutes.
Remove the bay leaves and puree the soup (in a food processor or with a stick blender) until smooth.
Serve in soup bowls drizzled with olive oil and sprinkled with the crispy pancetta.