• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Bean Soup with Porcini Mushrooms-Martha Stewart Liv

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 c Dried canned or Great
  • -Northern beans
  • 1 tb Plus 1 t fruity olive oil
  • 1 Carrot, peeled and finely
  • -chopped
  • 1 Red onion, peeled and finely
  • -chopped
  • 1/2 Rib celery, finely chopped
  • 1/2 ts Salt or to taste
  • 2 ts Finely chopped garlic
  • Bouquet garni, made with 1
  • -bay leaf, 4 sprigs flat
  • -leaf parsley, and 1 large
  • -sage sprig tied in
  • -cheesecloth
  • 1/2 oz Dried porcini mushrooms,
  • -rinsed well
  • 3/4 c Water
  • Freshly ground pepper
  • 4 ts Finely chopped flat-leaf
  • -parsley
  • 1 ts Finely chopped fresh sage


1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.

2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute

3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.

4. Garnish with chopped parsley and sage and drizzle with remaining olive

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