Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 150g speck (or thickly cut bacon), cut into small thick cubes
• 4 thick slices sourdough bread, cut into 1cm cubes
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 1 red chilli, finely sliced or 1 teaspoon dried chilli flakes, or to taste
• 2 x 400g canned cannellini beans, drained & rinsed
• 250g potatoes, peeled & diced
• 3 cups vegetable liquid stock or chicken style liquid stock
• 1 bay leaf
• 3/4 cup Bulla Cooking Cream
• 2 tablespoon flat-leaf parsley, coarsely chopped, to serve
• 2 tablespoon chives, chopped, to serve
• Sliced chilli, extra, optional, to serve

Method

• Step 1 Heat half the olive oil in a frying pan over medium-high heat, add speck or bacon and cook stirring occasionally for 6-8 minutes or until crisp. Using slotted spoon remove bacon to a paper towel lined tray, set aside. Add bread to frying pan and cook in speck fat, turning until golden on all sides. Remove from heat, place in a small bowl with bacon. Set aside.
• Step 2 In a medium saucepan add remaining olive oil and sauté, onion, garlic and chilli until onion softens (4-5 minutes). Add beans, potato, stock and bay leaf reduce heat and simmer for 20 minutes or until the potato is cooked. Remove bay leaf and process in batches in a food processor until smooth. Return soup to saucepan, stir in cream and bring to a simmer.
• Step 3 Roughly crumble croutons and bacon mixture add chopped parsley, chives and optional chilli. Serve soup topped with crouton mixture and a drizzle of good quality olive oil.