Recipe courtesy of Palazzo

Toscano Soup

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


  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.
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