Umami
Umami

Mom’s Recipes

cremini mushroom and bean soup (Tucci)

— SERVES 4-

servings

-

total time

Ingredients

1½ cups dried cranberry beans, or pinto

beans or white beans such as cannellini

12 cups chicken broth or water

1 clove garlic, lightly crushed

1 tablespoon finely chopped fresh sage leaves

½ cup thinly sliced celery (about 1 stalk)

½ cup thinly sliced onions

2 tablespoons olive oil

1 tablespoon finely chopped fresh rosemary leaves

Directions

1. Rinse the beans, removing any stones or grit, and place them in a bowl or saucepan.

Fill the pan with water to a level 2 inches above the beans, and allow them to soak for 6

to 8 hours. Drain and proceed with the recipe. (A quick method for soaking beans is to place them in a pot of cold water, cover the pot, bring the water to a boil, and allow the beans to boil for 2 minutes. Remove from the heat and let the beans stand, covered, for 1 hour before draining and proceeding with the recipe.)

2. Combine the beans, 8 cups of the broth, the garlic, and the sage in a large pot. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are soft, about 50 minutes. Up to 1 cup of the remaining broth may be added to the beans, ½ cup at a time, to maintain a constant level during the cooking.

3. Meanwhile, in a wide sauté pan set over medium heat, cook the celery and onions in the olive oil until soft, about 7 minutes. Add the rosemary, parsley, and mushrooms, and cook, stirring to soften the mushrooms, about 10 minutes. Stir in the tomatoes, crushing them with your hands or the back of a slotted spoon as you add them to the pan.

Add the potato cubes and cover the vegetables with the remaining 3 to 4 cups chicken broth. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are soft when pierced with a fork, about 10 minutes.

4. Stir the mushroom mixture into the beans, season with salt and pepper, warm through, and serve immediately.

— SERVES 4-

servings

-

total time
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