Recipe for Rustic Tuscan White Bean Soup
6 oz. pancetta, diced
½ oz. dried porcini mushrooms, reconstituted and chopped
2 cups Tuscan kale, washed, stems removed, leaves chopped
¾ cup Pecorino Romano cheese, freshly grated and divided
2” Parmesan cheese rind
3 cups cooked cannellini beans, divided
2 tbsp. extra virgin olive oil
½ cup dry white wine
6 cups chicken broth
Reserved liquid from reconstituted dried mushrooms
2 bay leaves
1½ tbsp. fresh rosemary leaves, chopped
Sea salt and black pepper
Note: Be sure to strain the liquid from the reconstituted dried porcini mushrooms. Use a cheesecloth or a coffee filter to remove any sediment before adding the liquid to the soup.
1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add pancetta and chopped porcini mushrooms to 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.
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.
6. Remove from heat and discard the Parmesan rind and bay leaves. Top with remaining grated Pecorino cheese and serve immediately.
Prep time: 15 minutes + 20 minutes to soak mushrooms
Cook time: 35-40 minutes
This flavorful rustic Tuscan soup is a great way to warm up on chilly days. The 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.
Enjoy this Tuscan White Bean soup for lunch or with a salad for a light dinner!
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