Rustic Tuscan White Bean Soup

Today is National Homemade Soup Day. It is also National Stuffed Mushroom Day. You can find a delicious stuffed mushroom recipe here: Mediterranean Inspired Stuffed Portobello Mushrooms. This simple recipe can easily be doubled or quadrupled for a larger crowd, like for a Super Bowl party. However, today I’m focusing on a homemade soup recipe, because the weather outside today in Western Pennsylvania is frightful. Cold, and snowy.

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.

Be sure to check out the money saving tip at the bottom of the recipe.

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Rustic Tuscan White Bean Soup

A mouth-watering combination of pancetta, porcini mushrooms and hearty cannellini beans for a satisfying lunch or light dinner.

Course

Soups

Cuisine

Gluten-Free, Italian, Soup

Keyword

Gluten-Free, Recipe, Soup, Superbowl Food

Prep Time

15 Minutes + 20 minute soak time for mushrooms

Cook Time

35-40 Minutes

Servings

Servings

Ingredients

• 2 Tablespoons extra virgin olive oil
• 6 Ounces Pancetta diced
• 1/2 Ounce Dried Porcini Mushrooms reconstituted and chopped
• 1/2 Cup Dry White Wine
• 6 Cups Chicken Broth preferably homemade or organic
• Reserved liquid from reconstituting dried mushrooms
• 2 Inch Parmesan Cheese Rind
• 2 Bay Leaves
• 1 1/2 Tablespoon Fresh Rosemary Leaves Chopped
• 3 Cups Cooked Cannellini Beanss divided
• Sea Salt & Black Pepper to taste
• 2 Cups Tuscan Kale washed, stems removed, leaves chopped
• 3/4 Cup Pecorino Romano Cheese freshly grated and divided

Course Soups Cuisine Gluten-Free, Italian, Soup Keyword Gluten-Free, Recipe, Soup, Superbowl Food Prep Time 15 Minutes + 20 minute soak time for mushrooms Cook Time 35-40 Minutes Servings Servings Ingredients 2 Tablespoons extra virgin olive oil 6 Ounces Pancetta diced 1/2 Ounce Dried Porcini Mushrooms reconstituted and chopped 1/2 Cup Dry White Wine 6 Cups Chicken Broth preferably homemade or organic Reserved liquid from reconstituting dried mushrooms 2 Inch Parmesan Cheese Rind 2 Bay Leaves 1 1/2 Tablespoon Fresh Rosemary Leaves Chopped 3 Cups Cooked Cannellini Beanss divided Sea Salt & Black Pepper to taste 2 Cups Tuscan Kale washed, stems removed, leaves chopped 3/4 Cup Pecorino Romano Cheese freshly grated and divided

Instructions

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.
4. 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.
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!

Recipe Notes

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.

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