Toscano Soup

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 teaspoons truffle oil
  • 4 cloves garlic, chopped
  • 1/2 pound portobello mushrooms, chopped
  • 1/2 pound mushrooms, chopped
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1/2 pound calabaza, chopped
  • 3 bay leaves
  • 2 quarts chicken stock
  • 1 pound cooked white beans
  • Toast, as a garnish
  • Chopped tomatoes, as a garnish
  • Shredded mozzarella, as garnish
Directions

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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