The smooth, creamy texture and rich flavor of this soup will win you over. Add a bite of cooked pancetta on top and you’ll have the perfect meal!

Serves: 6-8 Prep. time: 15′ Cooks in: 60′ Ready in: 1:15′


For the soup
500 g white beans, soaked in water overnight
1/2 cup extra-virgin olive oil
1 large onion, finely chopped
1 cup celery leaves, finely chopped
2 cups cooked chestnuts, finely chopped
salt, pepper

For whizzing and serving
½ cup fresh lemon juice
2 cups pancetta (or ham hock), sliced or diced, cooked until crispy
1/2 cup extra-virgin olive oil

Step 1
In a pan with 2 liters of cold water add all ingredients, season with salt and pepper and boil for 1 hour or until almost all liquid has evaporated.

Step 2
Whizz all ingredients in your blender until smooth and creamy, adding olive oil and lemon juice in batches, until well incorporated.

Step 3
Serve warm in bowls, garnishing with crispy pancetta and a few extra celery leaves (finely chopped) on top

Photo: Vangelis Paterakis – Food styling: Αντωνία Κατή

Και η συνταγή στα ελληνικά: Φασολάδα βελουτέ με σύγκλινο