Old-Fashioned Tuscan Kale and White Bean Soup

Take some cannellini beans. Tuscan kale. Porcini mushrooms. Pancetta. It's starting to smell a lot like a perfect old-fashioned Tuscan kale and white bean soup in here. What could be better to warm up a cold winter day? In many homes, this is just plain old-fashioned comfort food any day.

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
   
2. Add the pancetta and chopped shiitake or porcini mushrooms to a hot pan. Sauté until the pancetta is nicely browned, about 4 to 5 minutes.
   
3. Add white wine. Scrape any brown bits from the bottom of the pan. Reduce heat to medium and simmer a few minutes until the wine reduces by half.
   
4. Add the chicken broth, reserved liquid from the dried mushrooms, Parmesan rind, bay leaves, and fresh rosemary. Then, add 2 cups of the cannellini beans. Stir to combine and season with salt and black pepper to taste. Simmer for 20 minutes or until heated through.(Parmesan rinds are flavorful but inedible to many people. The rind captures all the flavors of the cheese, making it a wonderful way to add another layer of flavor to your food. Cannellini beans add a uniquely mild, nutty flavor to the dish, but you can substitute navy beans or Great Northern white beans if you don't have any.)
   
5. 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 (or use your immersion blender here if you have one).
   
6. Stir into the soup to thicken.
7. Add the chopped kale and ½ cup grated Pecorino Romano cheese. Pecorino, a product of Sardinia, is a hard cheese made from sheep's milk.  (Use American Romano cheese as an alternative. Made from cow's milk, it's milder than Pecorino Romano.) Stir until the cheese is completely melted and the kale is wilted, about 3 to 4 minutes.
8. Taste and adjust seasonings, as desired. Remove from heat and discard the Parmesan rind and bay leaves. Serve immediately with the remaining grated Pecorino cheese.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.  

Add pancetta and chopped shiitake or porcini mushrooms to a hot pan. Sauté until the pancetta is nicely browned, about 4 to 5 minutes.

Add white wine. Scrape any brown bits from the bottom of the pan. Reduce heat to medium and simmer a few minutes until the wine reduces by half.

Add the chicken broth, reserved liquid from the dried mushrooms, Parmesan rind, bay leaves, and fresh rosemary. Then, add 2 cups of the 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 (or use your immersion blender here if you have one). 

Then, stir the blend into the soup to thicken it.

Add the chopped kale and ½ cup grated Pecorino Romano cheese. Stir until the cheese is completely melted and the kale is wilted, about 3 to 4 minutes.

Taste and adjust seasonings, as desired. Remove from heat and discard the Parmesan rind and bay leaves. Serve immediately with the remaining grated Pecorino cheese.

Pair this delicious Tuscan Kale and White Bean Soup with a beautiful crisp, green salad, and you've got a dinner you'll make to make again and again.

Did you make this recipe? Be sure to let us know how it turned out in the comments below.