White Beans with Porcini Mushrooms

Ingredients

• Olive Oil 2 spoons
• Dried Chinese mushrooms 0 oz
• Garlic 4 cloves
• Onion 1 head
• Passata Tomato Sauce 2½ spoons
• Canned Mushroom Soup 10 oz
• Chicken Broth 2 glasses
• Bay leaf 2 pieces
• Crushed Tomatoes in Their Own Juice 15 oz
• Coarse Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Soak the beans overnight in cold water. Soak the mushrooms in 4 cups of boiling water for 20 minutes. Then, remove them with a slotted spoon, transfer to a cutting board, and chop them finely. Measure out 3 cups of the water used to soak the mushrooms, and discard the remaining water along with any sediment.

Step 2

Heat oil in a large cast-iron pot over high heat. Add minced garlic and finely chopped onion, and sauté until softened for 6 minutes. Stir in tomato paste and cook for 2 minutes. Pour in the mushroom and vegetable broths, add mushrooms, beans, peeled tomatoes, and bay leaf. Bring to a boil. Reduce the heat to low and simmer covered, stirring occasionally, for 2.5 to 3 hours. Season with salt and pepper before serving.