Soup Pistou with Five-Mushroom Broth, Rancho Gordo Beans and Creamy Garlic

Yield: 4 servings.

Soup:
1 cup Rancho Gordo Cannellini Beans
1 lb. assorted mushrooms (crimini, portabella, king trumpet, oyster, enoki)
2 Tbsp. olive oil
1 cup carrots, diced ¼” thick
1 cup onion, diced ¼” thick
1 cup leeks, cleaned and whites thinly sliced
½ cup celery root, diced ¼” thick
28-oz. can of crushed tomatoes
1 qt. chicken or vegetable stock
½ cup garlic cloves, minced
½ tsp. black peppercorns
1 bay leaf
¼ cup extra virg

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