Mushroom And Bean Soup Recipe

Name: Mushroom And Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 whole bermuda onion,; 7 tbsp chopped fresh cilantro; 12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices); 12 oz chickpeas, soaked overnight; 1 dash salt; 1 dash black pepper; 1 cup white wine; 4 whole ripe plum tomatoes, peeled, seeded, and sliced; 1 1/2 cup beef stock, heated to boiling; 4 slices tuscan bread; 2 tbsp chopped fresh marjoram (1/2 tsp dried)

Servings: persons

1/2 cup extra-virgin olive oil
1 whole bermuda onion,
7 tbsp chopped fresh cilantro
12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices)
12 oz chickpeas, soaked overnight
1 dash salt
1 dash black pepper
1 cup white wine
4 whole ripe plum tomatoes, peeled, seeded, and sliced
1 1/2 cup beef stock, heated to boiling
4 slices tuscan bread
2 tbsp chopped fresh marjoram (1/2 tsp dried)

1
Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain.
2
Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned.
3
Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon.
4
Add the wine and allow it to evaporate completely.
5
Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes.
6
Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 whole bermuda onion,, 7 tbsp chopped fresh cilantro, 12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices), and more.

Yes, Mushroom And Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Bean Soup

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