Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes. Garnish with a piece of toast, some tomatoes, and some mozzarella.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Palazzo, Playacar, Mexico