Check out this exclusive recipe from The Soup Book!
Flageolet beans give texture while rosemary and dried mushrooms provide plenty of flavour in this rustic Italian-style soup.
SERVES 4
12g (1⁄2oz) dried porcini mushrooms
50g (13⁄4oz) Grana Padano, pecorino, or Parmesan cheese, grated
11⁄2 tsp very finely chopped rosemary
2 tbsp olive oil 1 onion, chopped
2 garlic cloves, chopped
3 rosemary sprigs
2 × 400g (14oz) cans flageolet beans, drained and rinsed
600ml (1 pint) vegetable stock
extra virgin olive oil, for drizzling
ciabatta loaf cut into chunks, to serve
PREP 10 MINS PLUS 20 MINS SOAKING
COOK 15–20 MINS
FREEZE UP TO 3 MONTHS WITHOUT CHEESE CRISPS
1 Preheat the oven to 200°C (400°F/Gas 6). Soak the mushrooms in water for 20 minutes. Make the cheese crisps. Line a baking sheet with parchment. Scatter the cheese and half the rosemary in a thin, even layer on the sheet in an 18cm (7in) circle. Bake for 8 minutes or until it starts to turn golden round the edges. Remove and leave to cool and firm on the sheet. Strain the mushrooms, reserving the liquid, and chop them.
2 Heat the oil in a large saucepan, add the onion, and soften for 4–5 minutes. Stir in the garlic, chopped mushrooms, and rosemary. Fry for 2–3 minutes. Add the beans, stock, and 6 tbsp of the reserved mushroom liquid. Simmer for 10 minutes. Remove the rosemary. Roughly purée about three-quarters of the soup. Pour this back into the pan with the rest of the soup. Season to taste then warm through.
3 Break the cheese crisp into large pieces. For each serving, sprinkle with the rest of the chopped rosemary, drizzle with the oil, and accompany with the cheese crisps and ciabatta.
SERVES 4
12g (1⁄2oz) dried porcini mushrooms
50g (13⁄4oz) Grana Padano, pecorino, or Parmesan cheese, grated
11⁄2 tsp very finely chopped rosemary
2 tbsp olive oil 1 onion, chopped
2 garlic cloves, chopped
3 rosemary sprigs
2 × 400g (14oz) cans flageolet beans, drained and rinsed
600ml (1 pint) vegetable stock
extra virgin olive oil, for drizzling
ciabatta loaf cut into chunks, to serve
PREP 10 MINS PLUS 20 MINS SOAKING
COOK 15–20 MINS
FREEZE UP TO 3 MONTHS WITHOUT CHEESE CRISPS
1 Preheat the oven to 200°C (400°F/Gas 6). Soak the mushrooms in water for 20 minutes. Make the cheese crisps. Line a baking sheet with parchment. Scatter the cheese and half the rosemary in a thin, even layer on the sheet in an 18cm (7in) circle. Bake for 8 minutes or until it starts to turn golden round the edges. Remove and leave to cool and firm on the sheet. Strain the mushrooms, reserving the liquid, and chop them.
2 Heat the oil in a large saucepan, add the onion, and soften for 4–5 minutes. Stir in the garlic, chopped mushrooms, and rosemary. Fry for 2–3 minutes. Add the beans, stock, and 6 tbsp of the reserved mushroom liquid. Simmer for 10 minutes. Remove the rosemary. Roughly purée about three-quarters of the soup. Pour this back into the pan with the rest of the soup. Season to taste then warm through.
3 Break the cheese crisp into large pieces. For each serving, sprinkle with the rest of the chopped rosemary, drizzle with the oil, and accompany with the cheese crisps and ciabatta.