Ingredients:
- ½ oz. dried porcini mushrooms
- 2 tbsp. olive oil
- 4 cloves garlic, finely chopped
- 1 trim yellow onion, minced
- ¼ cup tomato paste
- 8 oz. dried cannellini beans, soaked overnight
- 2 cups vegetable inventory
- 1 (15–oz.) can entire peeled tomatoes in juice, overwhelmed
- 2 bay leaves
- Kosher salt and freshly ground murky pepper, to taste
