Soup Pistou with Five Mushroom Broth, Rancho Gordo Beans and Creamy Garlic

Recipe Courtesy of Kimball C. Jones, food and wine consultant


Yield: 4 servings


1 cup Rancho Gordo cannellini beans
1 pound assorted mushrooms (crimini, portabella, king trumpet, oyster, enoki)
2 tablespoons olive oil
1 cup carrots, diced 1/4 inch thick
1 cup onion, diced 1/4 inch thick
1 cup leeks, cleaned and whites thinly sliced
1/2 cup celery root, diced 1/4 inch thick
1 can crushed tomatoes, 28 ounce
1 quart chicken or vegetable stock
1/2 cup garlic cloves, minced
1/2 teaspoon black peppercorns
1 bay leaf
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1/2 cup Parmigiano reggiano, grated
1 cup basil leaves
1/2 cup olive oil
Salt and pepper, to taste


For Soup: Lay beans out on a baking sheet and sort through, removing any stones and discolored beans. Soak beans overnight (or at least 8 hours) in 4 times their volume of cold water. Discard any that float to top. Trim all mushrooms of any dirt. Slice all, except enoki, into bite sized pieces. Heat olive oil over medium heat in a 4 quart stock pot. Add mushrooms, except enoki, and carrot and onion. Cook for 10 minutes, stirring often until lightly browned. Add leeks and celery root and cook for another 5 minutes. Drain soaked beans and add to tomatoes, chicken stock and all of the garlic except for 1 tablespoon. Place bay leaf and peppercorns in a cheesecloth sack and place in the pot with the rest of the ingredients. Bring mixture to a simmer and cook at a low simmer until beans are tender, about 1 ½ hours. Season with salt and pepper to taste.

For Pistou: Combine reserved tablespoon of garlic and basil leaves in a mortar. Grind to a paste and add ¼ cup of parmesan and ½ cup olive oil. Season with salt and pepper.

For each serving, to order: Divide soup among 4 bowls. Sprinkle parmesan and enoki mushrooms onto each bowl and drizzle with Pistou.


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