2 ounces pancetta or bacon, diced

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 shallots, chopped

2 15-ounce cans cannellini or other white beans, drained and rinsed

6 leaves fresh sage, chopped

6-8 cloves roasted garlic, chopped

3 cups low-sodium chicken broth

 

1/2 cup heavy cream

1/4 teaspoon cayenne pepper optional

Kosher salt

Freshly ground black pepper

 

Fry the pancetta in a medium saucepan over medium heat until slightly crispy approx. 3 minutes. Add the olive oil, butter and shallots and sauté until soft approx. 4-6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes Transfer the mixture to a blender or food processor in three batches and puree until smooth. Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm