White Bean and Shiitake Soup

Course Soups and Stews

Ingredients in this Recipe

1 1/2 tablespoon fresh rosemary, minced
1 cup yellow onion, small dice
1 pound white beans
1/2 cup carrots, peeled, small dice
2 cups shiitake mushrooms, sliced
2 cups vegetable stock
2 cups whole wheat, rye, or sourdough 1/2 inch bread cubes
2 tablespoons fresh garlic, minced
2 x 2 inch cheese rind from a grating cheese like parmesan, pecorino or Manchego
28 ounces can chopped tomatoes
extra virgin olive oil
kosher salt and fresh ground pepper
porcini mushroom infused oil (totally optional)