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.
|Prep Time||15 Minutes + 20 minute soak time for mushrooms|
|Cook Time||35-40 Minutes|
- 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
- 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.