Mushroom And Bean Soup

• 1/2 cup extra-virgin olive oil
• 1 whole bermuda onion,
• 7 tbsp chopped fresh cilantro
• 12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices)
• 12 oz chickpeas, soaked overnight
• 1 dash salt
• 1 dash black pepper
• 1 cup white wine
• 4 whole ripe plum tomatoes, peeled, seeded, and sliced
• 1 1/2 cup beef stock, heated to boiling
• 4 slices tuscan bread
• 2 tbsp chopped fresh marjoram (1/2 tsp dried)

1. Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain.
2. Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned.
3. Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon.
4. Add the wine and allow it to evaporate completely.
5. Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes.
6. Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.

extravirgin olive oil, bermuda onion, fresh cilantro, mushrooms, chickpeas, salt, black pepper, white wine, tomatoes, beef stock, bread, fresh marjoram

Taken from www.epicurious.com/recipes/member/views/mushroom-and-bean-soup-50117992 (may not work)