I normally do not cook a soup without some type of stock but the dried porcini and all the vegetables you
cook in this soup makes it’s own stock. the addition of stock would make the soup to salty

2 Oz. dried porcinin mushrooms
1 head swiss chard stems removed and chopped
1 bunch spinach chopped
2 turnips peeled and chopped
2 parsnips peeled and chopped
1 lbs carrots peeled and chopped
3 cups cauliflower
2 small zuchinni chopped
2 white potatos peeled and chopped
1 small eggplant peeled and chopped
3 cups cooked small tube or elbow pasta
3 cups cooked white beans
4 Tbs prepared Pesto
Grated parmesan cheese for serving

In 3 cups warm water soak Porcini mushrooms until soft (about 30 minutes)
remove porcini, rinse and chop
pour mushroom water thru cheesecloth and put in stock pot with 9 cups additional water
bring to simmer and add porcini and rest of other vegetables
Simmer for 1 hour until vegetables are cooked.

stir in pasta and beans let simmer for 5 minutes
stir in pesto and check seasoning
add salt and pepper to taste (keep in mind the parmesan that will be added will add some salt also)

Serve with crusty bread

Enjoy!

Recipe courtesy
www.chefmiketucson.com

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