garlic celery carrot peperoncino calamint 1 kg fresh porcini mushrooms borlotti beans
In a large saucepan, sautĂŠ a trito of garlic, celery, carrot, peperoncino and calamint. Add one kg of fresh sliced porcini mushrooms cleaned with a damp cloth. Stretch with some lean broth. Cook some borlotti beans separately, running half of them through a vegetable mill and keeping the other half whole. As soon as the mushrooms soften, add the whole beans to those run through the mill and boil for about 20 minutes, adding broth if necessary to produce a dense and homogeneous compound. Remove from heat and let cool, then serve the soup poured into serving dishes with croutons lightly fried in extra virgin olive oil and seasoned with thyme and salt.
Recommended wine Ballo Angelico / I.G.T. Toscana Bianco Vermentino / Tenuta lâ€™Impostino