Recipe for Italian vegetable soup with mushrooms and white beans

Recipe for a delicious meal soup.

Ingredients
Meal soup for 4 persons

• 1 l (homemade) vegetable stock
• 2 red onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 piece of yellow lemon zest, very finely sliced
• half dried pepper
• 400 g mixed mushrooms
• 1 parsnip • 1 celery, peeled and diced
• 250 g pointed cabbage
• 200 spinach
• 50 g dried tomatoes (not in oil)
• 200 g white giant beans
• 5 sprigs of fresh oregano
• 50 g old Pecorino
• salt and freshly ground pepper to taste

Preparation
Peel and chop the red onion and garlic. Heat the oil in a wide pan, fry the onion, garlic, dried pepper and lemon zest for 1 minute until fragrant. Cut the mushrooms into coarse pieces. Peel the parsnips and celery and cut them into pieces. Cook all this for 5 minutes. Add the stock, bring to the boil and let it boil for 5 minutes.

Finely chop the pointed cabbage and the dried tomato into thin strips. Add to the pan along with the spinach and beans. Let it boil for 3 minutes. Add salt and pepper to taste. Divide the soup among 4 deep plates. Tear over the oregano leaves and sprinkle with coarsely grated Pecorino.

Photography:Aiala Hernando | Styling:Cyn Ferdinandus | Food Styling:Bart Stuart