White bean velouté with salsa verde and candied pancetta – Gourmet Traveller

Ingredients

• 100 gm unsalted butter, coarsely chopped
• 2 leeks, white part only, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, finely chopped
• 4 thyme sprigs
• 1 fresh bay leaf
• 2.2 litres chicken stock
• 110 gm dried cannellini beans, soaked overnight in cold water, drained
• 200 ml thickened cream
• 120 gm round mild pancetta, thinly sliced (about 8 slices)
• For dusting: pure icing sugar
• Salsa verde
• 1 cup (loosely packed) flat-leaf parsley
• ½ cup (loosely packed) mint
• ¼ cup (loosely packed) basil
• 3 anchovy fillets, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp small capers in salt, rinsed
• 1 tbsp Dijon mustard
• 175 ml extra-virgin olive oil