300 g/11 oz dried cannellini beans, soaked in cold water overnight and drained
2 cloves garlic 3 tablespoons olive oil 1 onion
500 g/1 lb 2 oz porcini, thinly sliced 1 tablespoon chopped fresh flat-leaf parsley
8 country-style bread slices butter, for spreading salt and pepper


1.Put the beans in a saucepan, add 1.5 litres/2/2 pints water, 1 of the garlic cloves and 1 tablespoon of the oil and bring to the boil, then reduce the heat and simmer for 2 hours.
2.Heat the remaining oil in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
3.Add the porcini, increase the heat to high and cook for a few minutes more, then season with salt and pepper and tip the contents of the pan into the saucepan with the beans.
4.Cook for a few more minutes, then add the parsley and taste and adjust the seasoning. Gently rub the bread with the remaining garlic, spread with a little butter, toast lightly and serve with the soup.

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