An Italian twist to the traditional mushroom soup which is warming and hearty for those chilly British evenings.

Serves 4-6

Prep time: 10 mins

Cooking: 2½ hrs + overnight soaking


400g dried cannellini beans,

soaked in cold water overnight

and drained

2 garlic cloves

(1 chopped, 1 whole)

100ml olive oil

1 onion, finely sliced

100g dried porcini mushrooms,

thinly sliced [follow instructions

on pack to rehydrate]

1 tbsp fresh fl at parsley,


10 chunky slices of bread

Yeo Valley Organic Unsalted

Butter for spreading

Yeo Valley Organic Natural

Wholemilk Yogurt

Salt and pepper


1 Put the beans in a saucepan, add 1.5ltr of water, one of the garlic cloves and a tablespoon of the oil, bring to the boil, then lower the heat and simmer for 2 hours.

2 Heat the remaining oil in a frying pan, add the onion and cook over a low heat for 10 minutes until lightly browned, stirring occasionally.

3 Add the rehydrated porcini mushrooms, increase the heat to high and cook for a few minutes more. Season with salt and pepper and tip the contents into the saucepan with the beans.

4 Cook for a few minutes more, add the parsley and the seasoning to taste. Gently rub the bread with the rest of the garlic, spread with a little butter, toast lightly and serve on top of the soup.


Enjoy with a dollop of yogurt on top as required.