White Bean Soup

• 8 oz (225g) dried cannellini beans
• 3 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 5 cups chicken or vegetable stock
• 1 celery stalk, chopped
• 3 or 4 parsley stems
• 1 bay leaf
• 1 tbsp lemon juice
• Salt and freshly ground black peppe4
• 2 oz (60g) pancetta, chopped (optional)
• 3 shallots, thinly sliced
• 3 oz (85g) Italian fontina or taleggio

1. Soak the beans in cold water to cover overnight.
2. Drain.
3. Heat 2 tbsp oil in a saucepan over medium-low heat.
4. Add the onions and cook, stirring, for 8 minutes, until translucent.
5. Add the garlic and cook for 1 minute.
6. Add the drained beans, stock, celery, parsley, and bay leaf.
7. Bring to a boil over high heat.
8. Cover and simmer about 1 1/2 hours, stirring, or until the beans are very tender.
9. Stir in the lemon juice.
10. Remove the bay leaf.
11. In batches, with the lid ajar, puree the soup in a blender.
12. Return to the pan and season.
13. Keep warm.
14. Heat the remaining 1 tbsp oil in a small frying pan over medium heat.
15. Add the pancetta (if using) and cook, stirring, 5 minutes, until browned.
16. Stir in the shallots and cook 3 minutes, until softened.
17. Trim off any rind from and dice the cheese.
18. Stir into the soup.
19. Ladle into bowls, and sprinkle with the pancetta mixture.
20. Serve hot.

beans, olive oil, onions, garlic, chicken, celery stalk, parsley stems, bay leaf, lemon juice, salt, pancetta, shallots, italian fontina

Taken from www.cookstr.com/recipes/white-bean-soup (may not work)