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Method
- 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!
Ingredients
- 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
