Mushroom, White Bean and Rosemary Soup
Photography by Kelly Gibney.
Mushrooms, rosemary and cannellini beans make for an incredibly simple but utterly delicious (and nutritious) soup.
Serves: 6
INGREDIENTS
olive oil or ghee for sautéing
1 small brown onion, finely diced
750 grams portobello mushrooms (alternatively a mixture of swiss brown and portobello)
4 garlic cloves, finely diced
1 tablespoon finely diced fresh rosemary leaves
1 teaspoon fresh thyme leaves
1.5 litres good-quality vegetable or chicken stock
2 × 400 gram cans cannellini beans
sea salt and ground black pepper
chopped parsley, to serve
METHOD
Heat a generous glug of oil over a medium heat in a soup pot.
Add the onions and sauté until tender and translucent. Add the mushrooms, garlic, rosemary and thyme. Cook for 5 minutes until the mushrooms are soft and glistening. Add the stock and cannellini beans. Simmer for 15 minutes.
Use a blender or a stick blender to puree to desired consistency. Add a little extra water or stock if a thinner texture is preferred. Season to taste.
To serve: Divide soup between bowls. Garnish with fresh parsley, a drizzle of olive oil and a grind of black pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!