Tuscan mushroom soup with beans

Preparing quickly and easily, catch the moment while the mushroom season!)))

Ingredients

• Olive oil - 3-4 tbsp. l.
• Bay leaf - 1 piece
• Chili pepper (if large - 1/3 part) - 1 pc
• Garlic - 4 teeth.
• Mushrooms (fresh forest mushrooms, I have porcini) - 400 g
• Beans - 400 g
• Parsley (to taste)
• Salt (+ Ground black pepper)
• Water (approximately) - 2 L

Directions

1. Soak the beans in advance (you can overnight), boil in two liters of water, add bay leaves to the water, salt at the end.
2. Take out half of the beans, puree in a blender and put back in a saucepan with broth.
3. Heat olive oil in a frying pan, fry (crushed by the flat side of a knife) two cloves of garlic, chili. After we have fried them, and they have acquired a golden color, remove from the pan and discard, the garlic and pepper have already given their taste to the oil and we will no longer need them.
4. Fry the peeled, washed and chopped mushrooms in oil until a delicious brown crust. Salt.
5. Add mushrooms to the bean broth and bean puree.
6. Boil everything together for another 10 minutes.
7. Finally add freshly chopped parsley, finely chopped garlic and freshly ground black pepper.
8. Turn off the heat and let the soup steep for about ten minutes.
9. Serve with garlic croutons.