This delicious, hearty soup is made with canned beans and fresh mushrooms in chicken or vegetable broth. The total cooking time is only forty minutes; this first course can be served for both lunch and dinner.
It is necessary
- For four servings:
- - 450 g of mushrooms;
- - 400 g canned beans;
- - 1.5 liters of chicken or vegetable broth;
- - 2 onions;
- - 5 cloves of garlic;
- - 10 sage leaves;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of thyme;
- - pepper, salt.
Instructions
Step 1
Preheat the oven to 230 degrees. Rinse fresh mushrooms, peel, cut into quarters. Peel the onion and garlic cloves, finely chop. Place the prepared ingredients on a baking sheet lined with parchment and oiled with olive oil, place in the oven for 10 minutes. Then salt and pepper the baked mushrooms with onions to taste.
Step 2
Add sage and thyme leaves to mushrooms with vegetables, mix, return to the oven for a couple of minutes.
Step 3
Pour vegetable or chicken broth into a saucepan, salt, pepper and fresh thyme to taste. Put on low heat. Bring to a boil.
Step 4
Send canned beans and mushrooms with onions and garlic to the stockpot. Cook everything together for 10-15 minutes, sometimes stirring the contents of the pan. After that, turn off the heat, cover the bean-mushroom soup with a lid, and let it brew for 5 minutes.
Step 5
Serve the soup hot, you can additionally pepper it if you like spicy. Toast can be served separately with the soup.
