White Bean Soup With Bay and Pancetta

Name: White Bean Soup With Bay and Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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); extra virgin olive oil; 50 g pancetta, cut into thin strips, pan-fried to crisp

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Recipe by JustJanS

A Bill Granger recipe for a super quick, tasty soup

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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