Mushroom minestrone

Mushroom minestrone

Minestrone di funghi

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg mixed wild mushrooms
1 onion, finely chopped
200g parma ham, diced
6 tablespoons olive oil
2 garlic cloves, finely chopped
5 fresh bay leaves
1 small rosemary sprig
3 tablespoons parsley, chopped
500ml Vegetable stock
or 500ml Chicken stock
300g cooked borlotti beans
salt
pepper
6 slices good italian bread, toasted, for bruschetta (optional)
parmesan, freshly grated, (optional)

Method

  1. Clean and prepare the mushrooms as appropriate. You could use chicken of the woods, wood blewits, hedgehog fungus, chanterelles or ceps.
  2. Fry the onion and diced ham in the olive oil until the ham has taken on some colour, then add the garlic and herbs. Add the cleaned mushrooms and the stock and cook for 10 minutes. Add the cooked beans. Bring to the boil again, and cook for 3–4 minutes. Remove the bay leaves and rosemary, and season the soup.
  3. Put a toasted bruschetta in each soup bowl, if using, and pour the soup on top. Sprinkle with Parmesan if liked. Buon appetito!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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