Speedy Tuscan white bean soup

Ingredients

1 1/2 tablespoons olive oil

1 large leek, trimmed, halved, washed, chopped

3 garlic cloves, crushed

1 large sebago potato, peeled, chopped

2 x 425g cans cannellini beans, drained, rinsed

1 litre salt-reduced chicken stock

1 teaspoon fresh thyme leaves

3 teaspoons lemon juice

4 slices pancetta

lemon wedges, to serve

Method

Step 1

Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.

Step 2

Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.

Step 3

Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.

Step 4

Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.