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5.0 from 3 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
10 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 dashes Italian seasoning
  • 1.5 pounds little potatoes cut into halves
  • 1 (19 fluid ounce) can white beans drained
  • pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Add the leeks and continue cooking, stirring occasionally, for another 5 minutes. 
  3. Add in the garlic and cook for about 30 seconds, or until fragrant.
  4. 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.
  5. 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+