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.
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.
| Prep Time | 15+20 minutes |
| Cook Time | 35-40 minutes |
| Servings |
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Ingredients
- 2 T. Extra virgin olive oil
- 6 oz. pancetta, diced
- 1/2 oz. dried porcini mushrooms, reconstituted and chopped
- 1/2 c. dry white wine
- 6 c. chicken broth, preferably organic
- Reserved liquid from reconstituting dried mushrooms
- 2 Parmesan cheese rind
- 2 bay leaves
- 1 1/2 T. fresh rosemary leaves, chopped
- 3 c. cooked cannellini beans, divided
- Sea salt and black pepper, to taste
- 2 c. Tuscan kale, washed, stems removed, leaves chopped
- 3/4 c. Pecorino Romano cheese, freshly grated and divided
Ingredients
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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!
