This is a classic, comforting soup, perfect for late summer or fall.
Mechanic
The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don’t skip it.
Ingredients
Base
- 2 tablespoons olive oil
- 280 g cremini or white mushrooms, diced (about 4 cups)
- 30 g bread, diced small (about 1 cup; or 60 g breadcrumbs)
- 2 teaspoons smoked paprika
- 1–2 teaspoons soy sauce or Bragg Liquid Aminos
- Or: 150 g diced pancetta instead of all of the above
Soup
- 1 onion, diced
- 120 g celery, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 L (4 cups) vegetable or chicken stock
- 500 ml (2 cups) water
- 1 large tin (825 ml) plum tomatoes, crushed by hand
- 2 tins (540 ml each) mixed beans, drained and rinsed
- 270 g kale or other sturdy greens, roughly chopped (about 4 cups)
- 110 g (⅔ cup) small pasta (ditalini, orzo, or similar)
- salt and black pepper
- ¼ cup fresh flat-leaf parsley, chopped
- ¼ cup Parmesan, grated
Method
Heat olive oil in a large Dutch oven over medium. Add mushrooms and cook until they release their liquid, then dry out and begin to brown, about 8 minutes. Add bread and toast until golden. Add paprika and soy sauce and stir to combine.
For the pancetta version, brown the pancetta in the oil until crisp at the edges, about 6 minutes, and skip the mushrooms, bread, paprika, and soy sauce.
Add more olive oil to the pot if needed. Add onion and celery and soften, about 5 minutes. Add garlic and cook 1 minute. Add red pepper flakes and Italian seasoning and stir. Pour in the stock, water, and tomatoes. Bring to a bare simmer.
Add beans and greens and cook until tender, about 10 minutes. Season with salt and pepper. Add pasta and increase heat to a lively simmer, not a boil. Cook until pasta is just tender, 8–10 minutes.
To serve
Finish with a drizzle of good olive oil, Parmesan, and parsley.
Notes
- For extra savoury depth, add 1 tablespoon tomato paste once the mushrooms start to colour.
- If freezing, cook pasta separately and add when reheating.
- The bread in the base can be a stale heel. It disappears completely.