One of the tastiest soups-stews I've ever made and eaten. It's a mushroom bean stew from Tuscany and is full of nutrients.
The truth is that I don't know if it is 100% correct to call it mushroom soup, since in addition to mushrooms, the soup also contains beans. I will therefore simply call it Tuscan comfort braised with mushrooms.
The basic ingredients you will need to make it are: portobello mushrooms, onion, garlic, tomato sauce, arugula or spinach and beans.
Why do we put baking soda in our soup?;
The reason we add baking soda is to balance the acidity of the tomato sauce without losing its flavor.
This soup is also ideal for vegans and it really is besides very tasty and very filling.
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How to store soup
The soup can be stored in a container for up to 4 days in the refrigerator.
You can also put it in the freezer in portions so that you only defrost the amount you want to consume.
If you like this recipe, you can also try one of the following:
Authentic Italian Puttanesca | From Naples
Pasta Frittata | Traditional Italian Recipe from Naples
Oven Baked Potato Croquettes | No Eggs, no Butter
Mushroom and Bean Stew from Tuscan
Ingredients
- 2 portobello mushrooms
- 1 small onion
- 2 garlic cloves
- 1/4 cup water or vegetable broth
- 400 gr. tomato sauce
- 1 cup baby spinach or arugula or kale
- 1/2 tsp thyme
- 1/8 tsp salt
- 1/8 tsp black pepper
- 400 gr. boiled white beans
- 1/4 tsp baking soda
Instructions
- Put the onion and garlic in a deep non-stick pan. Mix until soft. If they start to stick, add a little water. Add the mushrooms and "save" them as well. Add the vegetable stock.
- Stir and add the tomato sauce, baking soda, spinach and spices.
- Let everything come to a boil. Lower the temperature, cover and cook for 10 minutes.
- Add the boiled beans and mix. Our soup is ready.
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