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.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.