White Bean And Shiitake Soup Recipe

Name: White Bean And Shiitake Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white beans; 2 tablespoons fresh garlic, minced; 1/2 cup carrots, peeled, small dice; 1/2 cup clelery, small dice; 1 cup yellow onion, small dice; 2 cups shiitake mushrooms, sliced; 1 1/2 tablespoons fresh rosemary, minced; 2 bay leaves; 2 cups vegetable stock; 28 ounces can chopped tomatoes; 2 x 2 inch cheese rind from a grating cheese like parmesan, pecorino or Manchego; 2 cups whole wheat, rye, or sourdough 1/2 inch bread cubes; kosher salt and fresh ground pepper; extra virgin olive oil; porcini mushroom infused oil (totally optional)

Servings: persons

1 pound white beans
2 tablespoons fresh garlic, minced
1/2 cup carrots, peeled, small dice
1/2 cup clelery, small dice
1 cup yellow onion, small dice
2 cups shiitake mushrooms, sliced
1 1/2 tablespoons fresh rosemary, minced
2 bay leaves
2 cups vegetable stock
28 ounces can chopped tomatoes
2 x 2 inch cheese rind from a grating cheese like parmesan, pecorino or Manchego
2 cups whole wheat, rye, or sourdough 1/2 inch bread cubes
kosher salt and fresh ground pepper
extra virgin olive oil
porcini mushroom infused oil (totally optional)

1
Rinse and pick through the beans to remove any stones or dirt. Place the beans into a large pot and cover them with water by 3 inches. Place the pot over high heat and bring it to a boil. Boil the beans for 2 minutes and then turn off the heat and let the beans sit, covered, for 2 hours or until you are ready to cook the soup. Any longer rest then 3 or 4 hours and you should refrigerate the beans.
2
Place a large heavy bottomed pot or enameled Dutch oven over medium heat. Once it is warm add a glug of olive oil to coat the bottom of the pot. Add the rosemary and let it sizzle and become fragrant, I do this first so the oil becomes rosemary flavored as well. Then add the onions, celery, carrots, bay leaves, mushrooms and the garlic. Saute the vegetables while stirring them for a minute and then saute them until they begin to soften. About 5 to 10 minutes.
3
Drain the beans. Add the beans, veggie stock, tomatoes, and the cheese rind. Season the pot with black pepper but not salt.
4
Cook the the soup until the beans are tender. About 45 minutes.
5
While the soup is simmering place a saute pan over medium high heat and add 1/4 cup of extra virgin olive oil. Once it is hot add the bread cubes and toast the bread in the oil until they are brown on all sides. Season them generously with salt and pepper. When they are brown remove them to a paper towel lined plate.
6
Once the beans are tender either use an emersion blender or a potato masher and mash some of the beans so the soup becomes creamy. Season the soup with salt. Taste and adjust the seasoning. Fish around and remove the cheese rind.
7
Bowl it up hot, drizzle a little porcini oil over it if you are using it and then top with a small handful of croutons.

497

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 15 ingredients. The key ingredients include: 1 pound white beans, 2 tablespoons fresh garlic, minced, 1/2 cup carrots, peeled, small dice, 1/2 cup clelery, small dice, and more.

Yes, White Bean And Shiitake 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.

White Bean And Shiitake Soup

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