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