Porcini And White Bean Stew Recipes

LIMA BEAN AND PORCINI SOUP

Lima Bean and Porcini Soup image

Provided by Jane Sigal

Categories soups and stews, appetizer, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
Salt to taste
1/2 pound dried lima beans, soaked overnight and drained
1/2 cup pearl barley
1 pound meaty lamb neck or beef shin bones
3/4 ounce dried porcini mushrooms
4 thyme sprigs
1 bay leaf
Freshly ground black pepper to taste
1 tablespoon minced shallot
1 tablespoon chopped parsley

Steps:

In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1 1/2 hours.
Discard thyme sprigs and bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with pepper. Garnish with shallot and parsley, and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

PORCINI AND WHITE BEAN STEW

Porcini And White Bean Stew image

Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with garlic and rosemary, each bowl offers a flavorful way to eat well.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 11

Ingredients

1 3/4 cups homemade or low-sodium store-bought chicken stock
3/4 ounce dried porcini mushrooms
1 tablespoon olive oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 ounces fresh white mushrooms, quartered
3 small tomatoes (about 1 pound), coarsely chopped
1 small sprig fresh rosemary, plus more for garnish
1 can (19 ounces) white beans, drained and rinsed

Steps:

Bring stock and 1/2 cup water to a boil in a small pan. Add porcini. Let stand until soft, about 20 minutes. Remove porcini with a slotted spoon; coarsely chop. Set aside. Strain soaking liquid through cheesecloth; set aside.
Heat oil in a medium pan over medium-high heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove cooked rosemary; discard. Garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 251 g, Fat 5 g, Fiber 8 g, Protein 13 g, Sodium 352 g

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