Rustic Tuscan White Bean Soup
This flavorful, rustic Tuscan 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.
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Ingredients
- 2 tbsp extra virgin olive oil
- 6 oz. pancetta diced
- ½ oz. dried porcini mushrooms reconstituted and chopped. Reserved liquid from reconstituting dried mushrooms
- ½ cup dry white wine
- 6 cups chicken broth preferably organic
- 2 inches Parmesan cheese rind
- 2 bay leaves
- 1½ tbsp fresh rosemary leaves chopped
- 3 cups cannellini beans cooked, divided
- Sea salt and black pepper to taste
- 2 cups Tuscan kale washed, stems removed, leaves chopped
- ¾ cup Pecorino Romano cheese freshly grated and divided
Instructions
- 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.
- 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.
- 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.
- While the soup simmers, add remaining cup of cannellini beans and a little water to a blender or food processer and puree until smooth. Stir into soup to thicken.
- 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!
Money-Saving Tip: 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 cheesecloth or a coffee filter to remove sediment and add to soups, stews, or sauces for extra flavor.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 316kcal (16%)Carbohydrates: 18g (6%)Protein: 15g (30%)Fat: 20g (31%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 37mg (12%)Sodium: 1421mg (62%)Potassium: 188mg (5%)Fiber: 5g (21%)Sugar: 1g (1%)Vitamin A: 790IU (16%)Vitamin C: 7mg (8%)Calcium: 229mg (23%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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