Bean soup with mushrooms and speck

For cold and gray days, soups are the perfect comfort food as well as soups and soups. Bean soup with mushrooms and speck is a delicious and simple first course to prepare. Delicious and with few ingredients, this recipe is also perfect for those who are beginners in the kitchen. Let's see what we need for the preparation of Bean soup with mushrooms and speck. Ingredients 200 g Tomato puree 200 g mushrooms 100 g Speck 400 g cannellini beans Salt 1 clove Garlic 1 Carrots Extra virgin olive oil Parsley 1 rib of Celery Preparation Start the preparation of the Bean soup with mushrooms and speck by washing the carrot and celery stalk under running water. With a sharp knife, finely chop a clove of garlic and the celery stalk. Put a non-stick pan on the stove, pour a drizzle of extra virgin olive oil and heat up. Add the chopped garlic and celery then fry for a few minutes. Dice the carrot and add it to the pot. Season with salt and continue cooking for a few minutes. Clean the mushrooms and cut them into chunks then dice the speck. Add the mushrooms and half of the speck to the pot and continue cooking, stirring occasionally. After about 5 minutes of cooking, add the tomato puree and a glass of water. Cover with a lid and cook over low heat. While the soup is cooking, drain the canned beans and rinse them with running water. Add the legumes to the soup and continue cooking over low heat. Put a non-stick pan on the stove with a drizzle of extra virgin olive oil. Let it heat then insert the speck that you have left aside previously in the pan. Brown for a few minutes and when it has become crispy, turn off the heat and set aside. When cooked, turn off the heat and serve the soup in bowls. Complete everything with finely chopped fresh parsley and a few cubes of crispy speck. Serve the bean soup with mushrooms and speck to your diners.