Recipe courtesy of Palazzo

Toscano Soup

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings



  1. 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.