SOUP OF CHESTNUTS AND PORCINI MUSHROOMS

  • Boiled chestnuts 250 g
  • Onion 1/2
  • Porcini or bottom mushrooms 200 g
  • Mixed beans
  • Extra virgin olive oil 4 tbs
  • Red wine 1 glass
  • Vegetable broth 1,5 l

Quick view

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

Quick view

Italian organic mixed beans (borlotti beans, cannellini beans, butter beans and chick peas) cooked in water, no salt added. Packaged in BPA-FREE cans

Finely cut the onion, put it in a pan with the oil, brown it for a little while and then add the sliced mushrooms previously cleaned. 
Add the beans, the chestnuts and mix. Add the broth until it gets the desired consistency and salt to taste.
Cook for approximately 15 minutes.
Serve the soup with some toasted bread.

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