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Cream of Beans & Mushrooms Soup MPIC
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Cream of Beans & Mushrooms Soup

Also known as ‘Crema di fagioli e funghi’, a creamy and delicious soup that does not contain cream or milk! Great as an appetizer or a meal on its own – all-year round!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Servings: 4
Author: Neriz


  • 1 leek, thinly sliced (only white part)
  • 8 pcs mushrooms, thinly sliced
  • 1 & 1/2 cups chicken or vegetable broth
  • 2 & 1/2 cups cannellini beans, cooked, rinsed
  • 1 tbsp thyme, roughly chopped
  • 2 tbsp extra virgin olive oil
  • salt and pepper, for seasoning
  • parsley, for garnish


  • Heat up extra virgin olive oil in medium-sized pan, over medium-high heat. Once oil is ready, add leeks and cook until slightly soft.
  • Add mushrooms and ¼ cup of the broth. Mix to ensure that nothing sticks to the bottom of the pan. 
  • Once the mushroom is slightly cooked, add the cannellini beans, remaining broth, thyme and salt and pepper. Bring to a boil. 
    NOTE: At this point, you can pick some mushrooms and set them aside for garnish later.
  • Turn the heat to low and use a hand mixer to blitz the soup. Alternatively, you can use a stand mixer to puree the soup.
  • Bring the pureed soup to boil, adjust seasoning. Simmer for 5 minutes.
  • Transfer on serving bowls, top with mushroom (from step#3), drizzle some olive oil and garnish with chopped parsley leaves. Serve.