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handful Dried Porcini mushrooms chicken stock olive oil butter Spaghettini garlic celery carrot onion salt kale grates nutmeg cannellini beans pecorino romano
Viewed: 45 - Published at: 4 years agoIngredients
- Handful dried porcini mushrooms (about 1/2 ounce)
- 4 cups chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
- 4 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- Salt and pepper
- 1 bunch Tuscan kale, stemmed and thinly sliced
- A few grates nutmeg
- One 14-ounce can cannellini beans
- Grated Pecorino-Romano, for serving
Method
- Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms.
- Heat a soup pot over medium to medium-high heat with the olive oil.
- Melt the butter into the oil and add the pasta pieces.
- Brown the pasta until nutty and very fragrant.
- Remove the browned pasta and reserve in an airtight container for a make-ahead meal.
- If you are making the soup the same night you are serving it, leave it in the pot.
- Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes.
- Wilt in the kale and season with a little freshly grated nutmeg.
- Remove the reconstituted mushrooms from the stock with a slotted spoon.
- Chop the mushrooms and add to the kale and vegetables.
- Add all but the last few spoonfuls of the soaking liquid to the soup pot.
- Add the beans and bring to a simmer.
- Cool and store for a make-ahead meal.
- To serve, simmer the pasta in the soup until al dente.
- Ladle the soup into shallow bowls and top with grated cheese.
