Mushroom and Bean Soup
The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.
- About 2 tablespoons olive oil plus more for drizzling
- 1 celery stalk, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow onion, finely chopped
- 3 cups cooked white beans, divided (I used a mixture of gigantes and a gorgeous heirloom bean called Giele Waldbeanstje or Yellow Forest Bean that I was given by members of the Netherland’s Slow Food chapter)
- 2 cups mushrooms, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2–4 cups water
- Salt and pepper to taste
- About 1 tablespoon parsley, finely chopped
- In a pot, add 1 tablespoon olive oil and chopped celery, carrots, half the chopped onion. Cook over medium heat for about 10 minutes. To prevent sticking, periodically add vegetable broth. Remove from stovetop and place in a blender with 1 cup of beans, and blend. Set aside.
- Add ½ to 1 tablespoon olive oil to the same pot and add the second half of the chopped onions. Cook for about 10 minutes over medium-low heat until translucent and starting to caramelize. Add mushrooms and garlic. Cook for another 10 to 15 minutes. Slowly add broth as needed to prevent burning.
- Once the mushroom mixture is ready, add the bean-vegetable blend and remaining 2 cups of beans to pot. Mix well. Add remaining broth and slowly pour water into pot. The amount of water used depends on how thick or thin you prefer the soup (I used about 2½ cups of water). Simmer over low heat for about 15 minutes. Add salt and pepper to taste.
- Ladle soup into bowls. Drizzle each with a bit of fruity olive oil and sprinkle with a pinch of chopped fresh parsley.