Soak the porcini mushrooms in lukewarm water to reconstitute.
In a large pot, sauté the onion, garlic, leek, celery and carrots in olive oil at medium heat for 5 minutes, stirring to cook evenly. Season with salt and pepper, then add the rest of the vegetables. Add enough water to cover all vegetables in the pot, plus 1 inch.
Raise the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer on low flame for 30 minutes. Add the canned beans and the soaked porcini with their water. Let the soup cook for another 20 to 30 minutes for desired consistency. Add pasta and cook for al dente texture. Season with salt, pepper and a few tablespoons of extra virgin olive oil.
Serve in deep bowls with a teaspoon of pesto and sprinkle with Parmigiano Reggiano.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.