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Pancetta, White Bean and Potato Soup

Nothing beats warming and filling soup when the weather outside is cold. This pancetta with white beans is a simple, hearty, and comforting soup. Our home-cured pancetta with potatoes and leeks make this totally delicious!

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    • 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 (use an immersion blender right in the pot) to give it a thicker texture. Serve immediately with pepper, to taste (only add extra salt to this soup if needed because pancetta is quite salty).
    • 6.Serve with buttered crusty bread!


    • 150g pancetta
    • 2 leeks chopped
    • 4 cloves garlic minced
    • 1 litre vegetable broth
    • 500ml water
    • Italian Herb Seasoning
    • 1.5 pounds baby potatoes cut into halves
    • 1 can white beans drained
    • Salt n pepper for taste

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