Rustic Tuscan White Bean Soup Recipe

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.

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5 from 1 vote

Rustic Tuscan White Bean Soup

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Servings: 6


  • 2 tbsp Olive oil, extra virgin
  • 6 oz Pancetta, diced
  • 1/2 oz Dried porcini mushrooms, reconstituted and chopped
  • 1/2 cup Dry white wine
  • 6 cup Chicken broth, preferably organic
  • Reserved liquid from reconstituting dried mushrooms
  • 2" Parmesan cheese rind
  • 2 Bay leaves
  • 1 1/2 tbsp Fresh rosemary leaves, chopped
  • 3 cup Cooked cannellini beans, divided
  • Sea salt and black pepper, to taste
  • 2 cup Tuscan kale, washed, stems removed, leaves chopped
  • 3/4 cup 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 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 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!


Prep time: 15 minutes + 20 minute soak time for mushrooms

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