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Mushroom, potato, and cannellini bean soup.

Mushroom, potato, and cannellini bean soup.

This quick recipe is perfect for cold days. A great idea to start the new year with a healthy dish, after the rich Christmas holiday meals.

Ingredients

Fresh mushrooms 400 g (button, crimini, oyster, or other varieties – a mix is good)

Potatoes 4

Leek 1 small piece (or a small onion)

Parsley 1 bunch

Boiled cannellini beans 200 g (canned beans are also fine)

Extra virgin olive oil 2 tablespoon

Vegetable broth one liter (or water)

Pepper and salt

1 Bay leaf

Optional, for croutons

2 or 3 slices of stale bread

2 tablespoons of grated parmigiano cheese

1 tablespoon of extra virgin olive oil

2 tablespoons of Garlic Paté or Hot Chilli Peppers Spread, or Garlic Paté, or mushroom paté.

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Equipment

Chopping board, knife, medium sauce-pan, baking tray, parchment paper, ladle.

Preparation

Wash the leek, slice it, then brown it in a pot with the olive oil, taking care that it does not burn.

Meanwhile, peel the potatoes, wash them carefully and cut them into cubes. Then carefully clean the mushrooms, separate the heads from the stems, and cut into small slices and pieces.

When the leek has browned add the potatoes, mushrooms and beans. Season for a few moments while stirring, then add salt and pepper.

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Pour the stock until the ingredients are covered and keep some stock aside if needed. Cover the pan with a lid and cook for about 20 minutes.

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When the broth is absorbed, use an immersion mixer or blender to blend half the ingredients.

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Then put them back in the sauce-pan and continue cooking for a few minutes.

Your soup is ready, keep it warming over low heat.

Optional for the croutons.

While the soup cooks, you can prepare the croutons (optional). Cut the bread into cubes of about half a centimeter. Place them evenly on a dripping pan covered with parchment paper and drizzle with olive oil. Add the grated Parmigiano cheese, season with salt, and cook them in a very hot oven for a few minutes. When they are ready, put them in a bowl and add the mushroom paté. Mix thoroughly.

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Before serving the dish, add the croutons, parsley, and a drizzle of olive oil.

Tips

You can use other spreads as you like, and if you like chillies, you can also use Cannonata, or your favourite paté from our selection.

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