Tuscan mushroom soup with beans
6 servings
60 minutes
Tuscan mushroom soup with beans is the embodiment of Italian culinary traditions, simplicity, and depth of flavor. Its roots trace back to the cozy villages of Tuscany, where locals value seasonal produce and rich aromas. The thick, velvety broth created by bean puree merges with the earthy taste of forest mushrooms. Garlic and chili-infused olive oil adds subtle spicy notes to the soup, while fresh parsley and black pepper complete the composition with freshness and warmth. This soup is perfect for cool evenings and is served with crispy garlic croutons that enhance its texture. It not only warms you but also provides a sense of homey comfort, while its rich aromas transport you to the sunny expanses of Tuscany.
1
Soak the beans in advance (overnight if possible), boil in two liters of water, add bay leaf to the water, and salt at the end.
- Beans: 400 g
- Water: 2 l
- Bay leaf: 1 piece
- Salt: to taste
2
Remove half of the beans, puree them in a blender, and put them back into the pot with the broth.
- Beans: 400 g
3
Heat olive oil in a pan, fry two cloves of garlic (smashed with the flat side of a knife) and chili pepper. Once they are golden, remove them from the pan and discard, as the garlic and pepper have already infused their flavor into the oil and are no longer needed.
- Olive oil: 4 tablespoons
- Garlic: 4 cloves
- Chili pepper: 1 piece
4
Fry the cleaned, washed, and chopped mushrooms in oil until golden brown. Add salt. Combine the mushrooms with the broth and bean puree.
- Fresh wild mushrooms: 400 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Beans: 400 g
5
Boil everything together for another 10 minutes.
- Water: 2 l
6
At the end, add fresh chopped parsley, minced garlic, and freshly ground black pepper. Turn off the heat and let the soup steep for about ten minutes.
- Parsley: to taste
- Garlic: 4 cloves
- Ground black pepper: to taste
7
Serve with garlic croutons.
