Porcini, potato, leek and cannellini soup

Another easy, enveloping cream soup. We love soups and I make one nearly every evening: warm and comforting, dinner nearly ready.

INGREDIENTS FOR 2/3 PEOPLE

1 TIN OF CANNELLINI (240 g)

30 g DRIED PORCINI

2 POTATOES

1 LEEK

1 GARLIC CLOVE

1 ROSEMARY SPRIG

VEGETABLE STOCK (about 1 litre)

EXTRA VIRGIN OLIVE OIL

SALT

FINISHING

GRATED PARMESAN

CHILLI OIL

TOASTED GLUTEN-FREE CROUTONS

I soak mushrooms in warm water half an hour.

I chop and wash leek.

I peel and dice potato and fry garlic and rosemary in oil briefly.

I add leek and potatoes and cook 5 minutes, stirring.

I drain, rinse and add mushrooms for 5 minutes.

I cover with hot stock and cook covered about 20 minutes.

I add drained beans, reserving a tablespoon.

I cover another 10 minutes, add salt if stock is unsalted, then blend.

I serve with reserved beans and croutons air-fried with oil at 180°C for 10 minutes, finishing with chilli oil.