Recipe for Tuscan Kale and White Bean Soup With Cheese

This delicious soup is super satisfying with the addition of creamy cheese

Course Soups & Stews

Cuisine Mediterranean

Keyword kale soup, mediterranean soup, Tuscan kale white bean soup, white bean soup

Prep Time 35

Cook Time 40

Total Time 1 15

Servings - 2 cup servings

Calories 413kcal

Author Kitchen Boss

Ingredients

2 T. extra virgin olive oil
6 oz. pancetta diced (or meat sub.)
½ oz. dried porcini mushrooms reconstituted (RESERVE LIQUID)
½ c. dry white wine
6 c. chicken broth preferably organic (or veggie broth for a vegetarian version)
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 taste
2 c. Tuscan kale washed, stems removed, leaves chopped
¾ c. Pecorino Romano cheese freshly grated and divided

OPTION 1: Vegetarian Substitute for Pancetta - Caramelized Mushrooms & Onions

1 yellow onion chopped and cooked to caramelized
12 oz fresh baby portobello mushrooms sliced, and sautéed with onions
Sauté onions and mushrooms uncovered on low heat in 3 Tbsp salted butter with 1/4 tsp pepper optional, or to taste, for 30-45 minutes.

OPTION 2: Vegetarian Substitute for Pancetta - Roasted Mushrooms & Onions

Preheat oven to 425°F
1 Yellow onion chopped
12 oz baby Portobello mushrooms cleaned & chopped
Chop cleaned mushrooms and onions into small bite sized pieces.
Toss chopped veggies in 2 Tbsp. olive oil with salt & pepper to taste
Place veggies on papyrus paper on cookie sheet or pizza pan and roast for 15-30 minutes or until tender. Tossing at least once during cooking to aid even cooking and prevent burning

OPTION 3: Vegetarian Substitute for Pancetta - Mushroom & Coco Liquid Aminos

16 oz sliced Baby Portobello mushrooms
2 Tbsp butter + 2 Tbsp Coco liquid aminos or to taste + 1/4 tsp. pepper
Sauté sliced or chopped mushrooms in butter/aminos on medium heat stirring periodically, until well cooked (10-20 minutes)
Add to soup in place of Pancetta

OPTION 4: Vegetarian Substitute for Pancetta, such as:

Instructions

Bring a kettle of water to boil. Place porcini mushrooms in a heat-proof bowl or pyrex measuring cup. Cover porcinis with boiling water. Soak for 30 minutes then strain and RESERVE LIQUID to add to soup later for additional flavor.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add pancetta (or vegetarian substitute) and chopped porcini mushrooms to hot pan and sauté until pancetta is nicely browned (or veggie substitute is cooked), approximately 4-5 minutes for pancetta.
Add white wine and scrape up any brown bits from the bottom of the pan and stir or whisk it into the wine for flavor infusion. Reduce heat to medium and simmer a few minutes until wine is reduced by half.
Add chicken (or veggie) 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 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!

Notes

TIP: Portobello mushrooms may be used as substitute for porcini mushrooms. In many parts of the world, dried porcini mushrooms are more economical and easier to find throughout the year than their fresh counterparts. Once reconstituted, strain the soaking liquid through cheesecloth, coffee filter or strainer, to remove sediment and add to soups, stews, or sauces for extra flavor.

Nutrition