Ingredients
- 600g mixed mushrooms, such as Swiss browns, buttons or shiitake
- 6 tbsp extra virgin olive oil
- 1 small leek, trimmed and cut into 1cm-wide rounds
- 2 garlic cloves, minced
- 1 celery heart, chopped
- 200g shelled fresh borlotti beans
- 2 medium tomatoes, chopped
- Salt and pepper
- Grated pecorino cheese, to serve
Method
Fresh borlotti beans may not always be available. Dried beans can be used but they must be soaked in cold water overnight. Then drain and place in a pot, well covered with water. Bring to the boil and keep simmering until they are tender. Drain again and add to the soup.
Cut mushrooms into bite-size slices, removing any tough stems, especially from shiitake. Heat 4 tbsp oil in a heavy-based soup pot and gently fry leek, garlic and celery about 2 minutes until soft.
Raise heat and add mushrooms, stirring as they wilt. Once soft, about 2-3 minutes, add 2 litres water, beans and tomatoes. Bring to the boil, reduce heat to simmer and cook slowly until beans start breaking up - about 2 hours.
Remove from heat, season with salt and pepper and drizzle remaining oil on top. Serve with bread and a little grated pecorino.
Wine: Dolcetto or barbera
