Bean soup with porcini mushrooms and anchovies
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calories: high
category: soup
cost: low
difficulty: easy
preparation time: 20
Ingredients
Roughly cut pasta 200 gr.
Tinned Brown beans 250 gr.
Tinned White beans 250 gr.
Tomato pulp 50 gr.
Dry mushrooms 20 gr.
Anchovies 4 fillets
Onions 1
Thyme as required
Extra virigin olive oil as required
Salt to taste
See our
Wine Tips
for your meals
Tinned Brown beans 250 gr.
Tinned White beans 250 gr.
Tomato pulp 50 gr.
Dry mushrooms 20 gr.
Anchovies 4 fillets
Onions 1
Thyme as required
Extra virigin olive oil as required
Salt to taste
See our
Wine Tips
for your meals
Preparation Soak the porcini beans in warm water for about 10 minutes. Put a deep pot on the fire and add a little oil. Dice the onion finely and sautè it in the oil for 2 to 3 minutes. Squeeze the mushrooms, cut them up and add them to the pot. Add the tomatoes and a pinch of thyme. Blend half the white beans and add them to the pot together with the rest of the beans.
Cover the mixture with boiling water and if required add a little salt. Add the pasta and cook for 10 minutes. Serve the soup with a sprinkling of thyme together with croutons or small pieces of toast seasoned with garlic and extra virgin olive oil. The Chef's tips We recommend you drink Friuli Grave Merlot Doc a 12 to 12.5 dry, red herbaceous wine to be served at 16 to 18°C with your dish Curiosity Like all legumes, brown and white beans are rich in proteins and Vitamins A and C. They contain calcium, phosphorous, iron and potassium.
Cover the mixture with boiling water and if required add a little salt. Add the pasta and cook for 10 minutes. Serve the soup with a sprinkling of thyme together with croutons or small pieces of toast seasoned with garlic and extra virgin olive oil.
