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1. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the onion and carrot with a pinch of salt and cook 6-8 minutes until soft and lightly golden.
2.0 tbsp Extra virgin olive oil,
1 piece Yellow onion, diced,
1 piece Carrot, diced,
1.5 tsp Kosher salt
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2. Stir in the garlic, tomato paste, dried thyme and bay leaf and cook 2 minutes until the paste darkens and smells fragrant.
4 clove Garlic,
1 tbsp Tomato paste,
1 tsp Dried thyme,
1 piece Bay leaf
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3. Add the cannellini beans, vegetable stock and cheese rind. Bring to a gentle simmer, partially cover and cook 20 minutes so the flavors meld.
3 can Cannellini beans, drained and rinsed,
4 cup Vegetable stock,
1 piece Vegetarian Parmesan-style cheese rind (optional, for simmering)
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4. Remove the bay leaf and cheese rind. Blend about two-thirds of the soup with an immersion blender (or in batches in a blender) until velvety, leaving some whole beans for texture. Stir in the grated cheese and black pepper and keep warm over low heat.
0.8 cup Vegetarian Parmesan-style hard cheese, finely grated,
0.5 tsp Black pepper
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5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer, working in two batches if needed, and leave undisturbed 3-4 minutes until deeply browned.
1.0 tbsp Extra virgin olive oil,
400 g Cremini mushrooms, sliced
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6. Toss the mushrooms, add the butter and a pinch of salt, and cook another 3-4 minutes until crisp at the edges. Season with a squeeze of lemon juice.
1 tbsp Unsalted butter,
1 piece Lemon,
1.5 tsp Kosher salt
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7. Brighten the soup with the zest of the lemon and a squeeze of juice, then taste and adjust salt. Ladle into warm bowls and top with the crispy mushrooms, parsley, fresh thyme and extra grated cheese if desired.
0.8 cup Vegetarian Parmesan-style hard cheese, finely grated,
1 piece Lemon,
0.2 cup Fresh parsley, chopped,
1 tbsp Fresh thyme leaves (garnish),
1.5 tsp Kosher salt
