Cannellini Bean and Porcini Soup

By sjamdes

Ingredients

• 1 oz. dried porcini mushrooms
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1 1/2 tbls minced garlic
• 1 tbls. minced fresh rosemary
• 10 oz. sliced cremini mushrooms
• 3 (14 oz.) cans reduced sodium chicken broth
• 2 (15 oz.) cans cannellini beans, drained, rinsed
• 1 (14 1/2 oz.) can diced tomatoes, undrained
• 1/3 cup minced fresh italian parsley
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 6 slices italian bread (1 in.) toasted
• 6 tbls parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Place porcini mushroom and water in meduim microwave-safe bowl. Cover with plastic wrap; make small cut in plastic wrap to vent. Microwave on high 2-3 minutes or until water is boiling. Let stand 10 minutes to soften.
2. Meanwhile, in heavy large pot, heat oil over medium heat until hot. Stir in garlic and rosemary until sizzling. Stir in cremini mushrooms. Cook 8 monutes or until mushrooms are browned, stirring occasionally. Add broth, beans, tomatoes with juice, parsley, salt and red pepper.
3. Drain porcini mushrooms into small bowl through fine sieve lined with paper coffee filter. Add porcini liquid to pot. Rinse porcini mushrooms; finely chop. Add to pot. Bring to simmer over medium high heat. Reduce hea to medium low. Partially cover and cook 30 minutes.
4. Place slice of toasted bread in each soup bowl. Ladle soup over bread, sprinkle with cheese.