Cannellini bean soup with mushrooms and Speck

Method

Introductory photographs from the original

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   I drain and rinse beans.

   

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   I remove earthy mushroom ends, briefly wash and dry.

   

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   I cook Speck in oil for 5 minutes, add sliced mushrooms and cook, then salt and pepper and set aside.

   

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   I peel and dice carrots.

   

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   I dice onion and put in a pot with plenty of extra virgin olive oil and rosemary.

   

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   I brown for 5 minutes, then add beans, salt and pepper.

   

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   I cover with about 1 litre and a half of water and cook for 20 minutes.

   

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   Once vegetables are cooked, I remove rosemary and blend, adding 3 tablespoons of reserved mushrooms without Speck if possible.

   

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   I blend smooth and soft.

   

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    I make croutons with garlic pâté, or rub with garlic and oil, and air-fry for 5 minutes at 200°C.

    

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    I serve in terracotta bowls with mushrooms and Speck, grated cheese, pepper and oil.

    

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