Perfect light soup to enjoy for lunch.
White Bean and Shiitake Soup with Herb Oil
2 Tbps. Olive oil
1 small white onion diced
2 large cloves of garlic finely chopped
7 cups chicken stock
1 parmesan rind
1 can of white beans drained and rinsed
5 to 7 Shiitake mushrooms sliced very thinly
Sauté the garlic and onion in a stock pot with olive oil over a medium heat until the onion is translucent and fragrant. Add the beans and sauté for a few minutes adding salt and pepper to taste. Add the broth, water and rind and raise heat slightly, allowing the soup to simmer for 20 minutes. For the last five minutes add the sliced shiitakes. Once you remove the soup from the heat, remove the rind before serving. To make the herb oil combine equal parts mint and parsley in a food processor while drizzling in olive oil and a teaspoon of fresh lemon juice. Chop until oil is thin enough to drizzle, but thick with herb bits. Drizzle oil over soup just before serving.
Inspired by Sunday Suppers