Soup Recipes

Tuscan White Bean Soup with Mushrooms & Kale

Tuscan White Bean Soup with Mushrooms & Kale

This flavorful, rustic Tuscan white bean soup is a great way to warm up on chilly days. The mouth-watering combination of pancetta, porcini mushrooms, and hearty cannellini beans makes this a satisfying lunch or light dinner when paired with a crisp, green side salad.

Ingredients for this Recipe :

  • 1/2 oz. dried porcini mushrooms, reconstituted, and chopped
  • 6 oz. pancetta, diced
  • 3 cup cooked cannellini beans, divided
  • 1/2 cup dry white wine
  • 6 cup chicken broth, preferably organic
  • Reserved liquid from reconstituting dried mushrooms
  • 2 Parmesan cheese rind
  • 2 cup Tuscan kale, washed, stems removed, leaves chopped
  • 3/4 cup Pecorino Romano cheese, freshly grated and divided
  • 1½ tbsp fresh rosemary leaves, chopped
  • 2 bay leaves
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste

Note :

In many parts of the world, dried porcini mushrooms are more economical and easier to find throughout the year than their fresh counterparts. They are often sold in grocery stores in 1 oz. packages or online in large quantities. Once reconstituted, strain the soaking liquid through a cheesecloth or a coffee filter to remove sediment and add to soups, stews, or sauces for extra flavor.

How to Make Tuscan White Bean Soup :

Step 1:

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add pancetta and chopped porcini mushrooms to the hot pan and sauté until pancetta is nicely browned approximately 4-5 minutes.

Step 2:

Add white wine and scrape up any brown bits from the bottom of the pan. Reduce heat to medium and simmer a few minutes until wine is reduced by half.

Step 3:

Add chicken broth, reserved liquid from dried mushrooms, Parmesan rind, bay leaves, fresh rosemary, and 2 cups cannellini beans. Stir to combine and season with salt and black pepper, to taste. Simmer for 20 minutes or until heated through.

Step 4:

While the soup simmers, add the remaining cup of cannellini beans and a little water to a blender or food processer and puree until smooth. Stir into soup to thicken.

Step 5:

Add chopped kale and ½ cup grated Pecorino cheese and stir until cheese is completely melted and the kale is wilted, approximately 3-4 minutes. Taste and adjust seasonings, as desired. Remove from heat and discard the Parmesan rind and bay leaves. Serve this Tuscan bean soup immediately with remaining grated Pecorino cheese. Enjoy!

White Bean Soup Recipe

Other Soup Recipes –

Turkey soup recipe – Spicy Leftover Turkey Soup with White Bean

Sausage potato soup recipe – Tuscan Sausage and Potato Soup

Fall harvest soup recipe – Roasted Fall Harvest Soup

Ginger carrot soup recipe – Creamy Ginger Carrot Soup

Tuscan White Bean Soup with Mushrooms & Kale

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Soup Italian
Serves: 6
Prep Time: 15 minutes + 20 minute soak time for mushrooms Cooking Time: 40 minutes Total Time: 1 hour 15 minutes

Enjoy this hearty and flavorful white bean soup, loaded with mushrooms, pancetta, cheese, and kale. Tuscan style and delicious, perfect warm soup with white beans.

Ingredients

  • 1/2 oz. dried porcini mushrooms, reconstituted, and chopped
  • 6 oz. pancetta, diced
  • 3 cup cooked cannellini beans, divided
  • 1/2 cup dry white wine
  • 6 cup chicken broth, preferably organic
  • Reserved liquid from reconstituting dried mushrooms
  • 2” Parmesan cheese rind
  • 2 cup Tuscan kale, washed, stems removed, leaves chopped
  • 3/4 cup Pecorino Romano cheese, freshly grated and divided
  • 1½ tbsp fresh rosemary leaves, chopped
  • 2 bay leaves
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste

Instructions

1

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add pancetta and chopped porcini mushrooms to the hot pan and sauté until pancetta is nicely browned, approximately 4-5 minutes.

2

Add white wine and scrape up any brown bits from the bottom of the pan. Reduce heat to medium and simmer a few minutes until wine is reduced by half.

3

Add chicken broth, reserved liquid from dried mushrooms, Parmesan rind, bay leaves, fresh rosemary, and 2 cups cannellini beans. Stir to combine and season with salt and black pepper, to taste. Simmer for 20 minutes or until heated through.

4

While the soup simmers, add the remaining cup of cannellini beans and a little water to a blender or food processer and puree until smooth. Stir into soup to thicken.

5

Add chopped kale and ½ cup grated Pecorino cheese and stir until cheese is completely melted and the kale is wilted, approximately 3-4 minutes. Taste and adjust seasonings, as desired. Remove from heat and discard the Parmesan rind and bay leaves. Serve immediately with remaining grated Pecorino cheese. Enjoy!

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