3 tablespoons extra virgin olive oil, plus extra to drizzle
300 g (10 oz) cubed pancetta
3 banana shallots, chopped
2 teaspoons chopped thyme
2 x 400 g (13 oz) cans borlotti beans, rinsed and drained
400 g (13 oz) can cannellini beans, rinsed and drained
200 ml (7 fl oz) vegetable stock
salt and pepper
Parmesan cheese, grated
parsley, freshly chopped
Heat the oil in a heavy-based frying pan and fry the pancetta over a high heat for 2–3 minutes, until golden. Reduce the heat slightly, add the shallots and thyme and cook for a further 2–3 minutes, stirring occasionally, until just softened.
Add the beans and vegetable stock, season with a pinch of salt and plenty of pepper and simmer over a medium heat for 2–3 minutes, until tender.
Spoon into bowls, drizzle over a little extra olive oil and serve immediately with crusty bread, plenty of Parmesan and parsley, if desired.