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Photo by: Joseph DeLeo
Mushrooms are a low fiber vegetable so the fiber in this recipe comes from the bread. It is a traditional Italian soup using dried mushrooms which have a more robust flavor than ordinary mushrooms. Use Italian dried porcini for best results.
Heat the olive oil in a saucepan and add the chopped onion and celery. Cook at a gentle simmer for about 15 minutes until they are soft and translucent. Add the garlic and rosemary and cook a minute more. Season with salt and pepper.
Drain the porcini, reserving the soaking liquid, and add to the saucepan, mixing for a few minutes. Add the soaking liquid, discarding any sediment, and pour in the wine. Bring to a boil and cook gently until the liquid has reduced back into the mushrooms.
Add the tomatoes to the pan and simmer gently until they are reduced to a thick sauce. Then add about 2 cups of water and simmer gently for another 20 minutes.
Toast the bread and rub with the cut side of the halved garlic clove while still warm. Pour the soup into serving bowls, scatter with Parmesan, drizzle a little extra virgin olive oil on top if you like, and serve with the bread.
Nutrients per serving (% daily value)
Nutritional information is provided by the author.
Fiber rating: Medium
Per serving including bread:
4g saturated fat