The Rustic Soup with Porcini Mushrooms and Beans surely makes us feel embraced by autumn. A warm dish perfect for when we crave something comforting and filling without complications.
I love this recipe because it combines the goodness and aroma of porcini mushrooms with the creaminess of borlotti beans and the bold taste of prosciutto hock. It’s a soup that makes us feel at home and allows us to serve a truly rich one-pot dish.
I like to serve it with plenty of toasted bread that absorbs the broth and gathers the flavors of the ingredients. Bring it to the table on days when you want a simple yet complete dish and it will win everyone over. Let me know if you try it.
Anna – lappetitovienmangiando
If you like soups, stews, or creams, don’t miss the upcoming recipes.
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 14 oz fresh porcini mushrooms
- 5.25 oz prosciutto hock
- 14 oz cooked borlotti beans
- 1 large clove garlic
- to taste oregano
- 1 tbsp heaping tomato paste
- 10.5 oz toasted bread
- 4 tbsps extra virgin olive oil
- 42 oz about of water
Tools
- 1 High-sided saucepan
- 1 Pan non-stick
- 1 Knife
- 1 Cutting board
Preparation
Dice the prosciutto hock into small pieces, place it in a high-sided saucepan along with the extra virgin olive oil and a clove of garlic. Put on the heat and sauté over high heat, but only for a very short time.
At this point, add the already cooked borlotti beans and the cleaned and chunked porcini mushrooms (I had bought them fresh and then stored them in the freezer). Add the necessary water (start with at least 1 quart), cover with a lid, and bring to a boil.
After about ten minutes, add the tomato paste, oregano, and salt, and mix well. Cook over medium-high heat for about 30 minutes, and if needed, add more hot water if the cooking liquid dries up too much (adjust according to your taste. I like it a bit thicker). Meanwhile, slice the bread, dice it, and toast it in a non-stick pan or in the oven with a drizzle of extra virgin olive oil.
Finally, serve our Rustic Soup with Porcini Mushrooms and Beans, after letting it rest for 5 minutes, so all the flavors can be better perceived.
Advice, Variations, and Storage
The soup with porcini mushrooms and beans keeps perfectly in the fridge for at least two days, but in an airtight container.
Obviously without bread, and we can reheat it again on the stovetop, possibly adding a little water, or in the microwave.
We can also freeze it and keep it in the freezer for about 2-3 months.
FAQ
Can we use dried mushrooms?
Of course, they are a great alternative, but for this quantity about 5.25 oz should be used.
How can I make it thicker?
Blend part of the beans and let the soup reduce for a few more minutes.
Can it be prepared in advance?
Absolutely, in fact, it’s even better the next day because the flavors meld better.
