Ingredients
2 tbls of olive oil
2 shallots chopped
2 cups of shitake mushrooms coarsely chopped
1 garlic clove minced
1 carrot chopped
1 celery chopped
¼ cup of white wine
1 12 oz. can of diced tomatoes
or 3 fresh tomatoes in season
1 16 oz. can of cannellini beans rinsed
1 16 oz can of fava beans rinsed and outer skin removed
1 tsp fresh oregano minced
2 cups of greens such as escarole or kale coarsely chopped
1tsp basil minced
Salt and pepper
truffle oil (optional)
Preparation
Saute shallots in 1 tbls. olive oil until translucent. Add the shitake mushrooms and cook for 4 minutes. Add garlic and cook until fragrant and soft. Remove contents to a bowl. Add 1 tbls. of olive oil to the same pan and add the carrot and celery and cook until slightly brown. Add ¼ cup of white wine to deglaze the pan. Then add the tomatoes and cook for 5 minutes. Add back to this the contents of the bowl just cooked.
Add the cannellini and fava beans simmer for 10 minutes then add oregano and the two cups of greens, cook another 3 minutes. Just before serving, add the basil and lightly turn it in. Salt and pepper to taste (optional) Add just a touch of truffle oil to deepen the flavors.
