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Mushroom and Cannellini Bean Soup

Mushroom and Cannellini Bean Soup
4.3 70 ratings
Prep. 10 min
Total 35 min
4 portions
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Ingredients

  • dried wild mushrooms (e.g. porcini, ceps)
    30 g
  • boiling water
    300 g
  • onions quartered
    120 g
  • unsalted butter diced
    60 g
  • tinned cannellini beans drained (2 x 400 g tins)
    480 g
  • liquid vegetable stock (see tip)
    400 g
  • fresh sage leaves
    2
  • fine sea salt plus extra to taste
    ¾ tsp
  • ground black pepper plus extra to taste
    ¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 464.5 mg
Protein 9.4 g
Calories 1097.2 kJ / 262.2 kcal
Fat 12.7 g
Fibre 6.8 g
Saturated Fat 7.9 g
Carbohydrates 29.4 g

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