Cannellini Bean Soup with Porcini Mushrooms

A little truffle oil never hurts

This soup is wonderfully simple and creamy, and calls for only a few ingredients. It’s also the result of a mistake. A certain female in the house had planned to make cannellini bean salad. A certain male in the house might have let the beans overcook, leaving them perfectly tasty, but too mushy for a salad. As the saying goes, when life gives you mushy beans, make soup. This recipe serves two as a main course or four as a first course.

Cannellini Bean Soup with Porcini Mushrooms

  • 8 ounces dried cannellini beans, soaked eight hours or overnight
  • 2 cups chicken or vegetable broth
  • 1/3 cup dried porcini mushrooms
  • 1/4 tsp truffle salt (optional)
  • truffle oil (optional)
  • salt/white pepper to taste
  • pinch nutmeg
  • pinch cayenne

Cook beans over medium heat until tender, about an hour. Bring about a cup of water to boil. Put mushrooms in a small bowl and pour boiling water over them to hydrate. Let sit for 20-30 minutes. Drain most of liquid off and puree beans in a blender or food processor with about 1 1/2 cups of the chicken broth. In a 4-quart pot, combine beans, remaining broth and then strain the water from the mushroom bowl into the pot, reserving the mushrooms. Strain the water from the mushrooms into the pot as well. Dice the mushrooms and set aside. Bring soup to a boil, then lower to a simmer. Season with spices, salts and pepper. Black pepper will work if you don’t have white. Once soup is thick, about 20-30 minutes, adjust seasoning and remove from heat. Divide between bowls, top with diced mushrooms and serve. Garnish with truffle oil if desired.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Recipes, Soups and tagged , , . Bookmark the permalink.

27 Responses to Cannellini Bean Soup with Porcini Mushrooms

  1. Kristy says:

    I’m not much of a soup eater, but this reminds me of a white bean dip. And the porcini – great addition! Love this one.

  2. I think I have similar kind of beans that I just made piyaz, the Turkish salad, with so this would be perfect for me to try.

  3. A_Boleyn says:

    A certain male in the house is probably lucky he came up with such a tasty save. ๐Ÿ™‚

    My only use of porcini to date has been in a three mushroom risotto. This version of cannelini soup is a new take on my usual cannelini and smoked pork hock one.

  4. ChgoJohn says:

    As often as I’ve made bean soups, I’ve never thought to add mushrooms. This sounds really good, Greg, and I’ll definitely be giving it a try.

  5. A good bean soup is hard to beat. We have a semi dried version of the cannellini beans which don’t need soaking. You just take them from there papery pods and they’re cooked in about 20mins. I love your addition of porcini.

  6. Love the addition of the mushrooms.
    ๐Ÿ™‚ Mandy

  7. Yay – now that Iยดm connected again I can finally read your posts without being told they contain “adult content”! What a great soup. just perfect for chilly English autumn days )

  8. Rock Salt says:

    Yep, the porcini mushrooms really take this off that chain – look forward to making some this week, I’m pretty sure I have all the necessary!

  9. Eva Taylor says:

    I be made bean dip, bean risotto, bean salad but never bean soup! Love this idea, the beans would make it very creamy and filling. Definitely going on my list for the fall. Thanks for the inspiration Greg.

  10. I was just thinking that it was nearly soup time….this one will be popular at our house!

  11. Mad Dog says:

    That sounds like a very happy accident!

  12. nrhatch says:

    Perfect for crisp fall days . . . but I might swap out the shrooms for veggies. ๐Ÿ˜‰

  13. egg me on says:

    Haha, when life you gives you mushy beans make soup! What to look on the positive side! For a “mistake” this looks pretty darn good.

  14. Wow.. what I wouldn’t give to have a certain member of my house in my kitchen, cooking.. well, anything:D Excellent detour into a fantastic soup! I’m happy fall is here and I get to enjoy more recipes like this one!

  15. I adore bean soups but have never mixed beans and mushrooms. I like what you have done with both to meld them together into what must be an excellent early fall soup. Truffle oil is a very oooh-la-la addition to really dress it up.

  16. Lauren says:

    Looks lovely! I’ll take a bean soup over a bean salad any day, FWIW.

  17. The simplicity of this soup is quite appealing. I’ll have to earmark mushrooms on my next farmers market trip.

  18. Carolyn Chan says:

    I love how mistakes give us awesome dishes like this. You two should make mistakes while you’re making cocktails ๐Ÿ™‚

  19. Porcini mushrooms and truffle salt? I’m in.

  20. spree says:

    I love it when you make mistakes Greg! Look what comes our way when you do!

  21. rsmacaalay says:

    That looks so flavourful!

  22. soupernaturel says:

    Will be sure to try this!

  23. I love when a mistake turns into something yummy!

  24. Pingback: Cannellini Bean Soup with Porcini Mushrooms « Misk Cooks

  25. This is a great looking recipe! I love that you’ve used the beans as a thickener!

  26. Pingback: Sunday Suppers: Soup’s back on | Rufus' Food and Spirits Guide

  27. Pingback: Soups: Our 10 Favorites for Fall (So Far) | Rufus' Food and Spirits Guide

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