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Ingredients
- 1 1/2 oz dried prcino mushrooms, soaked in warm water to cover for 30 minutes
- 8 tbsp EVOO, fresher better
- 1 clove garlic, minced
- small handful of sage leaves, finely chopped, plus whole for garnish
- 1 large tomato, peeled, seeded, and chopped
- 8 cups vegetable stock
- 1 cup broken pappardelle or tagliatelle noodles
- 2 cups drained, cooked dried borlotti or cranberry bean plus cooking liquid
Details
Servings 8
Preparation
Step 1
Drain the mushrooms. Rinse under cold water if gritty. Squeeze out the excess moisture. In a pot over medium heat, warm 3 tbsp of the EVOO. Add the garlic, chopped sage, and mushrooms and saute, stirring frequently, for 3 minutes. add the tomato and cook, stirring occasionally, about 5 minutes.
Pour in the tock and bring to a boil. Add the pasta and boil, uncovered, for 5 minutes. Reduce the heat to medium and pass half of the beans through a food mill fitted with the medium disk directly into the soup, adding some cooking liquid if needed to facilitate the pureeing. Stir in the remaining beans. Simmer for 5 minutes. Season with salt and pepper. Ladle the soup into warmed individual bowls, garnish with the whole sage leaves, and drizzle with the remaining 5 tbsp oil.
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