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White Bean and Potato Soup with Pancetta

Published: / Updated: / 16 Comments

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This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!

white bean and potato soup with pancetta in a teal bowl

The best part? This potato bean soup recipe is ready in only 40 minutes! You could make a big batch of this on the weekend, but it's also an option for a busy weeknight.

a pot with ingredients for white bean potato soup with pancetta

This soup has a fairly light broth, so I decided to use my immersion blender to blend half the soup to give it a slightly thicker texture.

You could always decide not to blend it at all or to blend the whole thing... it's entirely up to you.

close-up of white bean pancetta soup in a bowl with spoon

To make this even easier, I look for the pre-diced packages of pancetta in the deli section of my local supermarket.

Hope you love this white bean and potato soup recipe!

teal bowl with white bean soup with potatoes and pancetta

If you like this soup, you may also like my slow cooker cabbage soup with beans, sausage, and potatoes or my creamy tomato gnocchi soup.

Questions? Ask me in the comments below!

This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!

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! 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 4

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
 

  • 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.
  • Add the leeks and continue cooking, stirring occasionally, for another 5 minutes. 
  • Add in the garlic and cook for about 30 seconds, or until fragrant.
  • 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.
  • 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+
Keyword white bean and potato soup recipe
Author Natasha Bull
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  6. Mary Ann | The Beach House Kitchen says

    The combo of the beans and the potatoes make this one hearty soup! Love the added pancetta too!

    Reply