Rustic Tuscan White Bean Soup is the perfect dish for a cool fall day. This hearty soup is packed with flavorful ingredients, including white beans, kale, and a variety of aromatic spices.
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.
The soup can be made in advance and reheated for a quick and easy lunch or dinner. Toppings such as Parmesan cheese and freshly-chopped parsley add a touch of sophistication to this rustic dish. So why not give Rustic Tuscan White Bean Soup a try the next time you're looking for a delicious and nourishing meal?
The Origin of Rustic Tuscan White Bean Soup
Rustic Tuscan White Bean Soup is a hearty, filling soup that originates from the Tuscany region of Italy. The soup is made with white beans, vegetables, and sometimes pieces of ham or bacon. Rustic Tuscan White Bean Soup is a popular choice during the colder months, as it is warming and satisfying. The soup can be made vegetarian or vegan by omitting meat products. Rustic Tuscan White Bean Soup is typically served with some bread on the side for dipping. This soup is a simple yet delicious dish that will leave you feeling full and satisfied.
Prep time: 15 minutes + 20 minute soak time for mushrooms
Cook time: 35-40 minutes
- 2 T. extra virgin olive oil
- 6 oz. pancetta, diced
- ½ oz. dried porcini mushrooms, reconstituted and chopped
½ c. dry white wine
6 c. chicken broth, preferably organic
Reserved liquid from reconstituting dried mushrooms
2” Parmesan cheese rind
2 bay leaves
1½ T. fresh rosemary leaves, chopped
- 3 c. cooked cannellini beans, divided
Sea salt and black pepper, to taste2 c. Tuscan kale, washed, stems removed, leaves chopped
¾ c. 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 the 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 for a few minutes until the wine is reduced by half.
- Add chicken broth, reserved liquid from dried mushrooms, Parmesan rind, bay leaves, fresh rosemary, and 2 cups of 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 the remaining cup of cannellini beans and a little water to a blender or food processor 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!
While the ingredients list for Rustic Tuscan White Bean Soup may seem long, most of the items are pantry staples. For those few ingredients that you may not have on hand, there are several substitutes that will work just as well. For example, if you don't have cannellini beans on hand, you can substitute great northern beans or navy beans. Similarly, if you don't have fresh kale, you can use frozen kale or spinach. With a few simple substitutions, you can easily make Rustic Tuscan White Bean Soup even if you don't have all of the ingredients on hand.
Rustic Tuscan White Bean Soup is a hearty and flavorful meal that can be enjoyed any time of year. leftovers can be stored in the fridge for up to four days. When reheating, be sure to bring the soup to a boil to ensure that it is piping hot throughout. Rustic Tuscan White Bean Soup is a versatile dish that can be enjoyed as is or served with a variety of sides. Add a green salad and some crusty bread for a complete meal.
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.