Serves 2
Directions
- 1Sauté the chopped leeks and garlic clove in a pot with a drizzle of extra virgin olive oil.
- 2Add the diced potatoes and stir to combine.
- 3Pour in the water and add the homemade vegetable bouillon cube.
- 4Add the dried mushrooms if using, then cover and cook.
- 5Add the jar of cooked cannellini beans.
- 6Use an immersion blender to puree the mixture until smooth and creamy.
Ingredients
- 1 whole porro
- 250 g patate
- 1 clove aglio
- 1 tsp dado vegetale fatto in casa
- 500 ml acqua
- 1 jar cannellini cotti
- 1 handful funghi secchi (optional)
Equipment
potimmersion blenderwooden spoon
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