Description
This hearty White Bean and Potato Soup with Pancetta blends savory pancetta, creamy white beans, and tender potatoes in a flavorful broth seasoned with Italian herbs. Perfect for a comforting meal, the soup has a rich texture enhanced by blending half of the mixture, creating a luscious and satisfying dish that is easy to prepare in under 45 minutes.
Ingredients
Scale
Meat
- 4 ounces pancetta, diced
Vegetables and Aromatics
- 2 leeks (white and light green parts only), chopped
- 4 cloves garlic, minced
- 1.5 pounds little potatoes, halved
Liquids and Seasonings
- 4 cups vegetable broth
- 2 cups water
- 4 dashes Italian seasoning
- Pepper, to taste
- 1 (19 fluid ounce) can white beans, drained
Instructions
- Cook the Pancetta: Add the diced pancetta to a large pot over medium-high heat. Cook for about 5 minutes until the fat starts to render and the pancetta becomes crisp, releasing its savory flavor into the pot.
- Sauté the Leeks: Add the chopped leeks to the pot with the pancetta. Continue cooking and stirring occasionally for another 5 minutes until the leeks soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Combine Broth, Seasonings, Potatoes, and Beans: Pour in the vegetable broth, water, and add the Italian seasoning. Add the halved potatoes and drained white beans. Increase the heat to high and bring the soup to a gentle boil.
- Simmer the Soup: Once boiling, cover the pot with the lid slightly ajar and reduce the heat to medium-low. Let the soup simmer for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Blend Half the Soup: Using an immersion blender, carefully blend half of the soup directly in the pot to thicken the texture, creating a creamy consistency while retaining some chunkiness.
- Season and Serve: Taste the soup and add pepper as desired. No additional salt is usually needed due to the saltiness of the pancetta. Serve immediately while hot.
Notes
- Use a good quality pancetta for the best flavor and crispiness.
- Leeks should be cleaned thoroughly to remove any dirt or grit.
- Immersion blender makes blending half the soup easy without transferring hot liquid.
- Adjust water or broth quantity if a thinner or thicker soup is preferred.
- To make it vegetarian, omit pancetta and use vegetable oil with smoked paprika for a smoky flavor.
