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.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.