Author Notes
A simple,, super tasteful and healthy soup —Mini's
Ingredients
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2 cups
Borlotti beans (canned or dry)
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400 grams
Mushrooms ( i used porcini mushrooms)
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1
Clove of garlic
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1
Green onion
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Pinch
Salt
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Pinch
Black pepper
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1 piece
Fresh rosemary
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Olive oil
Directions
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First, if you decide to use dry borlotti beans you will need to soak them overnight and cook them for 1 hour at least. If you are using canned ones you can of course skip this.
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In a mixer put the canned borlotti beans together with the water. If you used dry beans add some of the cooking water.
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Add garlic, salt & black pepper and some olive oil
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Mix until you get a nice mixture. It should be not too thick, so in case of that you can add some water.
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Transfer the mixture to a pan and add the fresh rosemary. Turn on the heat on low and cover the pan.
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Meanwhile lets cook the mushrooms. After you cleaned them, finely chopp the white part of the green onion and put them in a pan with a drizzle of olive oil. Cook them for about 10 minutes on a medium heat.
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Now back to the soup. After 10 minutes the soup should be more thick and the rosemary should have release its flavour.
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Transfer the soup and the mushrooms in a bowl and serve it with the remaining part of the green onion and some olive oil in top.
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