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!
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).