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Mushroom and bean soup

Mushroom and bean soup

Mushroom and bean soup recipe of 23-10-2012 [Updated on 07-02-2018]

Here is the first soup of the season, mushroom and bean soup, a recipe found by my mother in a magazine a few years ago. A rustic dish with an intense flavor given by porcini mushrooms and very tasty that accompanied by hot bread croutons becomes a complete and healthy lunch. Although fortunately here in Naples there are still mild temperatures, it is better to be ready with some more autumnal recipes to warm up the cold evenings with a delicious dinner, and soon you will find other such recipes on the blog, even a nice soup with barley as you requested;) I greet you and wish you a good day

  • Ingredients for 4 people:


How to make mushroom and bean soup

Soak the beans overnight, in a pot with water and a pinch of baking soda.
Drain the water, put it fresh and cook the beans for about an hour, alternatively use the already boiled beans

Fry a clove of garlic and a chilli in a pan, add the mushrooms, add salt and cook for about ten minutes

Add the tomato puree and mix

Now add the boiled beans, cover with the bridle, mix and cook the soup for another 10 minutes

As soon as your soup is ready, cover with a lid

Now prepare some toasted bread by passing the bread in a boiling pan with a drizzle of oil, a little freeze-dried garlic and a pinch of chopped parsley

Serve the mushroom and bean soup hot accompanying the croutons

Video: Kale, Quinoa, Red Bean and Mushroom Soup (October 2021).