Tomato Soup with Red Beans and Oyster Mushrooms
Soups • Georgian
Description
Tomato soup with red beans and oyster mushrooms
Ingredients
- White Beans 5 oz
- Oyster Mushrooms 5 oz
- Leek 5 oz
- Spanish onions ⅓ head
- Carrot 0 oz
- Pasta (corkscrew) 5 oz
- Chicken Broth 0 qt
- Passata Tomato Sauce 5 oz
- Cardamom to taste
- Salt to taste
- Khmeli-suneli 0 oz
- Pitted olives to taste
- Courgette 5 oz
Step-by-Step Guide
Step 1
Heat vegetable oil in a saucepan. Sauté finely chopped red onion and grated carrot. When golden, add finely chopped leek.
Step 2
Add pre-soaked (for about two hours) red beans to boiling chicken broth. Cook for about 10 minutes.
Step 3
Add the sautéed vegetables and tomato paste to the broth. Add the sliced oyster mushrooms and cook for another 10 minutes. Add the pasta. Cook for another 2–3 minutes.
Step 4
Season with salt, add cardamom and khmeli-suneli.
Step 5
Serve the soup hot, garnished with a few halved olives for added flavor.
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