Tuscan soup with beans and mushrooms
Energy value:
Fats - 2g
Proteins - 3g
Carbs - 6g
01
Soak the beans in cold water in the evening. Pour the prepared beans with 2 liters of water, put on fire, cook until ready (do not forget to remove the white foam) Once cooked, add salt to the broth.
02
Heat olive oil and butter in a frying pan, put thyme sprigs and 3 garlic cloves crushed with the flat side of a knife. Fry the garlic until brown, then remove with thyme and discard.
03
Put thinly sliced mushrooms in this oil, fry until golden brown and the liquid evaporates, add salt and pepper.
04
As the beans are cooked, get half and puree with a blender.
Return the bean puree to the pan and add the fried mushrooms.
05
Let the soup boil, put finely chopped parsley, 3 garlic cloves grated, bay leaf, salt, pepper, let it boil, boil for a couple of minutes, turn off.
06
Let the soup brew for 10-15 minutes, serve with garlic croutons.
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