Prep Time 10 mins Cook Time 35 mins
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
1 small handful of smoked speck or pancetta, cut into cubes, omit for a vegetarian/vegan option
1 tin of cannellini beans, well drained and rinsed
3/4 cup of Ditalini pasta
salt and pepper to taste
chilies and celery leaves to serve, optional
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.
Add the potatoes and celery along with the garlic and pancetta and cook over medium heat for 3-5 minutes.
Add the beans and cover with water. Simmer for 20-25 minutes or until the vegetables are soft.
Taste for salt and adjust accordingly.
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)
Serve drizzled with EVOO, back pepper and celery leaves and some freshly chopped chilies for a little extra kick.
Recipe Notes: Everybody Loves Italian