White Bean and Potato Soup with Pancetta
User Reviews
5.0
3 reviews
Excellent
White Bean and Potato Soup with Pancetta
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This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!
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Ingredients
- 4 ounces pancetta diced
- 2 leeks (white/light green parts only) chopped
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 4 dashes Italian seasoning
- 1.5 pounds little potatoes cut into halves
- 1 (19 fluid ounce) can white beans drained
- pepper to taste
Instructions
- Add the pancetta to a large pot on medium-high heat. Cook it for about 5 minutes until the fat starts to render and it begins to crisp up.
- Add the leeks and continue cooking, stirring occasionally, for another 5 minutes.
- Add in the garlic and cook for about 30 seconds, or until fragrant.
- Add the veg broth, water, Italian seasoning, potatoes, and beans. Increase heat to high and bring to a gentle boil. Cover with the lid slightly ajar and reduce the heat to medium-low. Let it simmer for about 15-20 minutes or until the potatoes are cooked.
- Carefully blend half the soup (I just used an immersion blender right in the pot) to give it a thicker texture. Serve immediately with pepper, to taste (I do not add extra salt to this dish because the pancetta is quite salty).
Notes
- You don't need to use little potatoes... cut-up normal ones totaling around 1.5 lbs. is fine.
- Serves 4+
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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