Rustic Tuscan White Bean Soup
Warm up on chilly days with this flavorful Rustic Tuscan White Bean Soup, packed with pancetta, porcini mushrooms, and cannellini beans. Perfect for lunch or dinner.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring cup
- Wooden spoon
- Ladle
- Fine-mesh sieve
- Cheesecloth
- Stove
- Oven
- Colander
- Pot
- Serving bowl
- Kitchen towel
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
- black pepper
- 2 c. Tuscan kale, washed, stems removed, leaves chopped
- 3/4 c. Pecorino Romano cheese, freshly grated and divided
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