Name: White Bean and Potato Soup with Pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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!

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.

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.

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!

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!

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 mins

Cook Time 30 mins

Total Time 40 mins

Course Soup

Cuisine Italian

Servings

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

White Bean and Potato Soup with Pancetta

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