1tablespoonextra virgin olive oilplus more for finishing
5cupslight chicken or vegetable stock
8ozfresh hedgehog mushrooms or chanterelles
½cupdried beans or 1 15 oz can cookedwith their juice
4oza few handfuls fresh tender wild greens, like lambsquarters, amaranth or watercress washed, and spun dry
¾cupoil-cured tomatoes quartered or seeded, chopped tomatoes cut into pieces that will fit on a spoon
Pinchof dried ramp leavesoptional
Kosher salt and fresh ground black pepper
Fresh chopped herbsto taste, such as dill, chives, parsley or cilantro optional
Instructions
Soffrito
In a food processor, grind the carrot, onion, garlic and celery to a paste, mince by hand, or mash in a mortar and pestle. This is called making a soffrito.
Trim the mushrooms
Cut any large hedgehog mushrooms into 1-2 inch pieces. Small and medium sized mushrooms should be left whole.
Greens
Roughly chop the greens if they have any long stems. Small leaves like lambsquarters or spinach that will shrink and wilt can be left whole.
Building the soup
Sweat the soffrito in the oil for a minute or two, without allowing it to color. Add the mushrooms, ramp leaves if using and stock and bring to a simmer. If you have some bean cooking liquid, you can add it in combination with the stock. Simmer the soup for 30 minutes at a gentle bubble.
Add the beans and greens and heat through.
Finishing
Double check the seasoning and adjust for salt, stirring to dissolve, and re-tasting until the soup tastes good to you.
Finally, slip the tomatoes into the soup, then add some of the chopped fresh herbs to taste just before serving. I add the tomatoes at the very end to keep their flavor from permeating the soup as a sort of warm garnish here, but if you want to add them with the beans and greens you can.
Serving
Serve the soup in bowls garnished with additional extra virgin olive oil, a scattering of fresh herbs if using, and fresh cracked black pepper.
Notes
To make it more of a meal, add some cooked small pasta like rings or small shells and garnish with grated parmesan.