White Bean & Chaga Soup
A comforting and flavourful Italian soup boosted with chaga. Grate some Parmesan over it and serve it with toasted bread for a stronger sense of the Tuscan countryside. You can also throw in some kale or any leafy green of your choice.INGREDIENTS
8 cups chaga broth (or 8 cups of water & 4 teaspoons of instant chaga)
4 ounces bacon
1 small white onion
2 garlic cloves
4 (15-ounce) cans cannellini beans
1 large rosemary sprig
2 tablespoons olive oil
salt, to taste
black pepper, to taste
1. Heat the olive oil in a large pot over medium to high heat. Fry the bacon until crispy. Transfer the bacon to a plate and keep the oil/bacon grease in the pot.
2. Sauté the onions until they're soft and translucent. Add the garlic and sauté until fragrant.
3. Pour in your chaga broth (or water mixed with instant chaga) and add the beans, rosemary, and half of the bacon. Stir the soup until it reaches a simmer, and then reduce the heat to low. Cover the pot partially and leave the soup for 10-20 minutes.
4. Remove the rosemary and season your white bean and chaga soup with salt and pepper to taste. Crumble the rest of the bacon and use it as a garnish.