Cannellini bean soup with mushrooms and speck, a perfect recipe to prepare in the cold season with an intense and authentic flavor.
This recipe combines the creaminess of cannellini beans with the meaty texture of mushrooms, enriched by the smoky taste of speck. It’s a soup perfect for warming up on the coldest days and is also a nutritious option, thanks to the protein content of cannellini beans.
Cannellini beans are known for their sweetness and softness, and they blend perfectly with mushrooms, which add an earthy and umami note. Speck, on the other hand, brings that savory and smoky touch that completes the recipe perfectly.
You can serve this soup on its own with some toasted bread croutons or as a sauce for pasta.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, you can write a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.82 (Kcal)
- Carbohydrates 27.85 (g) of which sugars 4.29 (g)
- Proteins 19.39 (g)
- Fat 16.34 (g) of which saturated 3.45 (g)of which unsaturated 3.92 (g)
- Fibers 7.43 (g)
- Sodium 847.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cannellini Bean Soup Ingredients
- 14 oz canned cannellini beans
- 12 oz mushrooms (fresh or frozen)
- 4 oz speck
- 1 yellow onion
- 1 carrot
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 sprig rosemary
Tools
- Cutting board
- Knife
- Colander
- Pot
- Immersion blender
- Ladles
- Pan
Cannellini Bean Soup Recipe
Start preparing the cannellini bean soup with mushrooms and speck by cleaning and roughly chopping the onion and carrot.
Heat two tablespoons of extra virgin olive oil in a pot.
Add a whole sprig of rosemary and the vegetables: sauté for about 5 minutes.
Drain and rinse the beans and add them to the pot.
Cover with water and cook for 20 minutes.
Using tongs or a ladle, remove the rosemary sprig.
Blend the soup with an immersion blender: choose your preferred consistency, you can blend it completely or leave some chunks for a more rustic texture.
Adjust with salt and black pepper and set aside.
Heat two tablespoons of extra virgin olive oil in a small pan.
Add the speck, you can buy it already cut into strips or cubes, or take a thick slice and cut it at home.
Sauté for a couple of minutes.
Add the mushrooms – both fresh and frozen are fine – and continue cooking for another 10 minutes.
Transfer the cannellini bean soup to deep plates or bowls.
Add the mushrooms with speck.
Finish with a drizzle of extra virgin olive oil and, if desired, a bit of black pepper.
Serve the cannellini bean soup with mushrooms and speck hot.
Cannellini Bean Soup with Mushrooms and Speck
Check this section for any doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Find many soup and stew ideas in the collection Soups, Creams, and Veloutés.
FAQ (Questions and Answers)
Can I prepare the soup in advance?
Yes, the cannellini bean soup with mushrooms and speck can be prepared in advance. In fact, the flavor improves after a few hours because the ingredients have more time to blend. Store the soup in the refrigerator for up to 2-3 days and reheat it before serving.
Can I replace speck with another ingredient?
Yes, you can replace speck with bacon or prosciutto crudo to maintain the smoky flavor. If you prefer a vegetarian version, you can omit the speck and add a teaspoon of smoked paprika for a similar aroma.
Which mushrooms are best for this soup?
I used a mix with a base of porcini which I think are the most suitable. Chiodini and cremini are also great for this soup.
I also prepared another version of the Mushroom and Cannellini Bean Soup, choose your favorite!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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