Yield: 4 servings. Soup: 1 cup Rancho Gordo Cannellini Beans 1 lb. assorted mushrooms (crimini, portabella, king trumpet, oyster, enoki) 2 Tbsp. olive oil 1 cup carrots, diced ¼” thick 1 cup onion, diced ¼” thick 1 cup leeks, cleaned and whites thinly sliced ½ cup celery root, diced ¼” thick 28-oz. can of crushed tomatoes 1 qt. chicken or vegetable stock ½ cup garlic cloves, minced ½ tsp. black peppercorns 1 bay leaf ¼ cup extra virgin olive oil to taste, salt and pepper Pistou: ½ cup ...
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