5 from 2 votes
White Bean and Potato Soup with Pancetta
This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Course:
Soup
Cuisine:
Italian
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 Italian seasoning dashes
- 1.5 pounds potatoes cut into halves, little
- 1 White beans drained, 19 fluid ounce can
- black 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).
Cup of Yum
Notes
- You don't need to use little potatoes... cut-up normal ones totaling around 1.5 lbs. is fine.
- Serves 4+