Creamy Leek Soup with White Beans, Pancetta, and Orzo
Jump into the fall season and start making soup! We're into October now, and it's officially getting colder out, especially at night! I'm excited for fall and the colder weather, but I know a lot of people are not. Hopefully this delicious warm creamy leek & white bean soup can change your mind!
Ingredients
- 6 oz pancetta diced
- 6 cloves garlic chopped
- 4 Tbsps butter
- 3 large leeks (about 3/4 lb) chopped
- 1 Tbsp crushed rosemary
- 1/2 Cup Heavy cream
- 4 cups vegetable stock
- 4 cups water
- 2 big handfuls spinach
- 1 cup orzo
- 1 15 oz can of white beans drained and rinsed
Instructions
- In a large pot over medium - high heat, add pancetta and cook until browned and crispy, stirring frequently, about 10 minutes. Remove from pan.
- Add garlic and cook in the pancetta fat for about 2 - 3 minutes, or until fragrant. If you are making this vegetarian, use a 1/2 Tbsp of olive oil or butter instead of pancetta fat.
- Add butter, leeks, and rosemary and stir to combine and melt butter. Cook 5 -7 minutes stirring frequently, until leeks are starting to get soft.
- Add vegetable stock, and water and stir. Bring to a simmer and add heavy cream. Simmer for 10 minutes.
- Add spinach and cook 5 additional minutes, until wilted. Using an immersion blender (or a regular blender) and blend until smooth.
- Add pancetta back to pan, white beans, and orzo. Cook for another 10 minutes. Serve with parmesan and Italian bread.