Hearty White Bean and Mushroom Soup

That's good soup

That’s good soup

This is a simple soup with fancy ingredients. The dried mushroom stock is the secret to the roboust flavors of the broth. It tastes great the second day as well.

Cannellini Bean Soup with Sausage and Mushrooms

  • 1 cup dried porcini
  • 3 cups boiling water
  • 1 large onion diced fine
  • 3 ribs celery diced fine
  • 2 Italian sausages cut in half and chopped into bites
  • 1 lb cannellini beans
  • 4 cups chicken stock
  • 2 cups baby bella mushrooms sliced thin
  • 2 tbsp fresh rosemary
  • Dry sherry

Wash beans and remove any bad ones. Cover in cold water and soak overnight. Place dried mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes then squeeze and reserve all liquid from mushrooms and dice very fine. In a large stock pot heat 2 tbsp butter and saute onion over low heat until almost caramelized. Add celery and diced dried mushrooms and saute until celery is soft. Add sausage and brown. Add chicken stock and mushroom water and deglaze pan. Add beans and their soaking liquid and bring to a boil. Turn heat to medium and simmer until beans are tender, about 45 minutes. Add fresh mushrooms and rosemary and season with salt and pepper. Cook another 15-20 minutes until soup is somewhat thickened. Serve in large bowls drizzled with sherry.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes, Soups and tagged , . Bookmark the permalink.

20 Responses to Hearty White Bean and Mushroom Soup

  1. rutheh says:

    We need more soup recipes. It is so chilly! Thanks for this one as it sounds delicious.

  2. TasteFood says:

    Wonderful comforting soup.

  3. Love that this could also be turned into a vegetarian soup with very little effort.

  4. Oh this looks divine! I am such a big fan of soup, beans AND mushrooms. Will pop this on the to-do list!

  5. ChgoJohn says:

    There’s some wonderful flavors int his soup, Greg. It would make a good starter for Thanksgiving. Hmm…

  6. That is indeed good soup and perfect for this awful weather we’ve still got in England :(

  7. Misky says:

    Wow. Yes. Yum!

  8. Eva Taylor says:

    You can’t go wrong with the mushroom and sausage combo.

  9. Really lovely shot, Greg. Also, a very good recipe:)

  10. Wonderfully warm rich lovely soup.

  11. Bill Peeler says:

    Looks hearty and delicious!

  12. I love any dish that’s great the second day! A keeper for sure.

  13. rsmacaalay says:

    Nice soup, I love mushrooms

  14. Tammy says:

    I have this thing for soup. Love it. Can eat it any day – even when it’s 110. Simple soups like this with real authentic flavor. Thanks – have some mushrooms on hand that may make it this direction.

  15. Karen says:

    Another delicious sounding soup! Perfect for all the cold and snow we still have.

  16. whysamiam says:

    Yum!! Thanks for sharing!

  17. We made this soup earlier this week and had it for leftovers last night, with more left to enjoy! It was delicious; we used red kidney beans because the store didn’t have the cannellini, but it was still yummy. We also used wild mushrooms from last year’s forays. Thanks for the recipe!

  18. Pingback: Sunday Suppers: Soup’s back on | Rufus' Food and Spirits Guide

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