Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 carrot
- 1 leak
- 1/2 large yellow onion
- 4-5 Tbsp Spanish virgin olive oil
- 2 cloves garlic
- 8 oz (225 gr) white mushrooms
- 1-15 oz (400 gr) can of white beans, drained
- salt to taste
Peel and coarsely chop the carrot, leak and onion. Place in a pressure cooker or stock pot and cover with water. If using a pressure cooker, cook for 20 minutes. If using a pot, bring water to a boil, then reduce heat and simmer until vegetables are cooked. Be sure to check the water level and add more if needed.
While vegetables are cooking, clean and cut the mushrooms. Peel and mince the garlic.
Once vegetables are cooked, use a stick blender to puree them. Use a food processor or blender in place of a stick blender. Return vegetables to pot and set aside.
Pour a few tablespoons of olive oil into a large heavy-bottom frying pan and heat. When hot, add mushrooms and sauté for 5-7 minutes. Mix in minced garlic and saute for 1-2 minutes, being careful not to allow the garlic to burn.
Place the mushroom and garlic mixture in the pot with the vegetables. Add the white beans and stir. Salt to taste. Simmer on low for 10 minutes.
Serve as a first course accompanied by rustic bread or fried potatoes.