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. Add the beans and stock, bring to the boil, then reduce the heat and simmer 10 minutes. 3. Remove the bay leaves and puree the soup (in a food processor or with a stick blender) until smooth. 4. Serve in soup bowls drizzled with olive oil and sprinkled with the crispy pancetta. ---------------------------------------------------------------------------
Nutrition
Ingredients
