Potato, Leek & Cannellini Bean Soup

Prep Time 10 mins Cook Time 35 mins

Servings: 4

Ingredients

• 1 leek, white part only, thinly sliced and well washed

• 2 medium potatoes, peeled and cubed

• 1 celery stick, sliced

• 1 garlic clove, finely chopped

• 3 tablespoons of extra-virgin olive oil

Extra Virgin Olive Oil from Abruzzo

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• 1 small handful of smoked speck or pancetta, cut into cubes, omit for a vegetarian/vegan option

Speck Italiano

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• 1 tin of cannellini beans, well drained and rinsed

O Sole e Napule Cannellini Beans

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• 3/4 cup of Ditalini pasta

Riscossa Pater Rigati Ditalini

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• salt and pepper to taste

• chilies and celery leaves to serve, optional

Calabrian Crushed Peppers

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1. Heat up the oil in a medium saucepan, drop in the leeks and cook over medium-low heat for 8-10 minutes or until soft.

2. Add the potatoes and celery along with the garlic and pancetta and cook over medium heat for 3-5 minutes.

3. Add the beans and cover with water. Simmer for 20-25 minutes or until the vegetables are soft.

4. Taste for salt and adjust accordingly.

5. Puree 1/3 of the soup in a food processor or blender then add it back to the pot. Add the baby pasta and cook in the soup until al dente (you may need to add a little water to the pot, just enough to make sure the pasta is well covered)

6. Serve drizzled with EVOO, back pepper and celery leaves and some freshly chopped chilies for a little extra kick.

Buon Appetito!

Recipe Notes: Everybody Loves Italian