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).