Dried porcini mushrooms – or fresh ones if you can find them — add a wonderful depth of flavour to this seasonal soup. The water you soak them in will be full of flavour, so use it instead of stock. If you feel your soup needs more flavour add a tablespoon of vegetable bouillion powder.

• Heat the oil in a soup pan. Add the chopped onion, celery, carrot and a pinch of salt and pepper. Cook over low heat, stirring occasionally for about five minutes.
• Add the crushed garlic, fresh and dried chilli, half the rosemary, tomato paste and wine. Stir and leave to cook over low-medium heat for 5 minutes stirring occasionally.
• Meanwhile, soak the dried porcini mushrooms in 500ml boiling water. Set aside.
• Add the fresh and frozen mushrooms to the soup pan with another pinch of salt and pepper. Stir well and cook uncovered over medium-high heat for about 10 minutes, until most of the liquid has evaporated. When the mixture has thickened, reduce the heat and add 1.5l boiling water or vegetable stock. Simmer slowly uncovered for 15 minutes.
• Drain and rinse the beans and tip into a deep bowl. Add 4 ladles of the mushroom soup from the pan. Take a mix of solids and and liquid. Blend with a hand blender to create a smooth “cream”. Add this back to the soup, and add the soaked porcini in their soaking liquid. Simmer for a final 10 minutes, taste to adjust the seasoning, add a fresh stalk of rosemary and turn off the heat.
• Serve hot with a sprinkle of roughly chopped, flat- leaf parsley and a drizzle of extra virgin olive oil.

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