Ingredients
30g butter
2 Tbsp olive oil
60g pancetta or bacon, chopped
1 clove garlic, sliced
1 1/2 onions, chopped
1 fresh bay leaf
1 1/2 cups dried cannellini beans, soaked for at least 5 hours
3 cups chicken stock
salt and pepper
80g taleggio cheese
extra virgin olive oil to drizzle
Preparation
Heat the butter and olive oil in a large pot. Add the pancetta, garlic and onions and cook over a medium heat for 5 - 10mins, until softened and golden brown. Add the bay leaf, drained beans and chicken stock. Bring to boil, skim the surface, partly cover with a lid and reduce the heat to a steady simmer. Cook for 1 1/2 hours or until the beans are soft, then season with salt and pepper. Puree the soup. Chop the taleggio into small pieces and stir in the soup. Finish with plenty of ground pepper and a drizzle of olive oil.
