Chestnut Beans and Wild Mushroom Soup- Winter Pasta Fazul

Chesnut bean and wild mushroom soup

Chesnut bean and wild mushroom soupA nutrient filled earthy vegetarian soup loaded with protein, fiber, vitamins and minerals and fabulous flavor!

Chestnut beans, also known as Christmas limas, have creamy but firm texture and produce a flavorful broth when cooked with olive oil and aromatic vegetables. Add some short pasta and a package of dried wild mushrooms and the result is a healthy, full bodied rich earthy soup! Just delicious! My winter pasta fazul can be easily made gluten free by using one of the many gluten free pasta products available at your local market.

1 16 oz pkg. of Christmas limas(chestnut beans)


1/4 cup extra virgin olive oil

1 onion, peeled and chopped

2-3 cloves garlic, peeled and sliced

2 bay leaves, crushed

2-3 stalks celery, finely chopped

2 medium carrots, finely chopped

1 tablespoon dried marjoram

1 pkg wild mushrooms

1 bunch parsley, roughly chopped

1 cup cooked ditalini other other short pasta

Salt and pepper to taste

Place beans in a large pot and add enough water to cover at least 2-3 inches

Bring to a boil for 5 minutes

Reduce to simmer and add olive oil, onion, garlic, celery, carrot, bay leaf and marjoram

Add the wild mushrooms

Simmer the beans until tender adding enough additional water to keep a broth

Add the salt and pepper when beans are done

Add the parsley and pasta and more salt and pepper if needed

Serve pasta fazul in deep bowls. A bright crisp salad and a light white wine is perfect!

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