3cupschopped chanterelle or oyster mushroomsor your favorite!
1/3cupfinely chopped shallots
6garlic clovesminced
¼cupdry white wine
1½cupsvegetable broth
½teaspoondried marjoram or dried oregano
215-ounce cans cannellini beans, rinsed and drained
Freshly ground black pepper
Salt
½cupPanko bread crumbs
¼cupgrated Parmigiano-Reggiano cheese
Instructions
Steam or boil asparagus and set aside. Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add chopped mushrooms, shallots, and garlic; sauté until mushrooms are tender. Add wine and cook until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer, then reduce heat and cook until soup is thick and beans are tender. Stir asparagus into bean mixture and add salt and pepper, to taste.
Mix breadcrumbs with Parmesan cheese in small bowl. In a small skillet, heat 1 tablespoon olive oil. Add bread crumbs and cheese mixture to skillet, stirring until well combined and golden brown. Plate soup and sprinkle with breadcrumbs before serving.