Recipe courtesy of Palazzo
Toscano Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 413
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 14
- Sugar
- 12
- Protein
- 26
- Cholesterol
- 14
- Sodium
- 719
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.