When it comes to comfort foods, nothing beats a hearty soup. This white bean soup with Italian bacon (pancetta) and potatoes uses few ingredients, and it will only take you 40 minutes to prepare. It's savory, filling, and absolutely delicious!
Method of preparing the White Bean Soup with Bacon:
In a large pot, heat the pancetta (or bacon) over medium-high heat and cook for a few minutes until the fat starts to render and the edges of the pancetta slices begin to brown.
To the same pot, add the sliced leeks and sauté until soft and fragrant - about 5 minutes.
Add the minced garlic and saute for 30 seconds until it's fragrant.
Pour the vegetable broth and water into the same pot. Sprinkle with Italian seasoning, then add the potatoes and beans and cook to a simmer. Then cover with a lid and reduce the heat to medium-low. Simmer the soup for 20 minutes, or until the potatoes are fully cooked.
Blend about half of the soup to thicken it up a little. You can either use an immersion blender right in the pot or transfer half of the soup to a countertop blender and blend until smooth and then pour it back into the pot with the remaining half of the soup.
Taste and season with salt and pepper if needed. Serve immediately garnished with chopped herbs of your choice (we used parsley).
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