1Kg mixed mushrooms
1 onion, finely chopped
200g parma ham, diced
6tbsp olive oil
2 garlic cloves, finely chopped
5 fresh bay leaves
1 small sprig rosemary
3tbsp chopped parsley
500ml vegetable or chicken stock
300g cooked butter beans
6 slices toasted bruschetta bread
freshly grated parmesan (optional)
salt & pepper to taste

Fry the onion and diced ham in the oil until the ham has taken on some colour, then add the garlic and herbs. Add the cleaned mushrooms and the stock and cook for 10 minutes. Add the cooked beans. Bring to boil again and cook for 3-4 minutes. Remove the bay leaves and rosemary and season the soup. Put a toasted bruschetta in each soup bowl and pour the soup on top. Sprinkle with Parmesan (optional).

Serves 6