Easy recipe Speedy Tuscan White Bean Soup Recipe

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one one/about two tablespoons olive oil one large leek, trimmed, halved, washed, chopped about three garlic cloves, crushed one large sebago potato, peeled, chopped about two x about four hundred and twenty-fiveg cans cannellini beans, drained, rinsed one litre salt-reduced chicken stock one teaspoon fresh thyme (Recipes by ingridients thyme) leaves about three teaspoons lemon juice (Recipes by ingridients juice) about four slices pancetta lemon wedges, to serveStep one Heat one tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for five minutes or until leek is soft. Speedy Tuscan White Bean Soup Recipe. Add potato and beans. Cook, stirring, for one minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for about seven to about ten minutes or until potato is tender. Remove from heat. Speedy Tuscan White Bean Soup Recipe. Stand for about ten minutes. Speedy Tuscan White Bean Soup Recipe. Step about two Blend or process half the soup until smooth. Return soup to pan. Add thyme (Recipes by ingridients thyme) and lemon. juice (Recipes by ingridients juice) Speedy Tuscan White Bean Soup Recipe. Return to heat. Simmer for five minutes or until heated through. Step about three Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for about two minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces. Step about four Ladle soup into bowls. Top with pancetta. Speedy Tuscan White Bean Soup Recipe. Season with pepper. Speedy Tuscan White Bean Soup Recipe. Serve with lemon wedges.. Speedy Tuscan White Bean Soup Recipe.