Piedmontese White Bean Soup

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   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.

* Per serving · 4 servings · Values may vary.

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