Soak the dried mushrooms in a cup of hot water for 15-20 minutes. Peel the potatoes and chop into 1 cm cubes.
Heat the olive oil in a large pot and add the sliced shallot. Cook, stirring often, until translucent, about 5-6 minutes. Add the chopped potatoes and cook for another 7-8 minutes until starting to soften.
Add the garlic and cook for another minute, then add the veggie broth and bring to a boil. Add the beans, oregano, and sage and cook until beans are heated through.
Use a sifter or mini mesh strainer to slowly add the potato flour while stirring. This requires two hands and can be awkward, but it’ll clump if you just dump it in.
Coarsely chop the rehydrated mushrooms and add to the soup. Salt to taste and add a bunch of freshly cracked black pepper.
for the pesto:
While the soup cooks, combine all pesto ingredients in a food processor and pulse until it comes together. You may need to scrape down the sides with a rubber spatula a few times. Taste and add salt as necessary – you’ll probably need more than you think.
Serve the soup topped with a dollop of the pesto and a squeeze of lime juice. Eat!
– I used 5 cups water + 1 tsp vegetable bouillon paste.
– The potato flour helps thicken the soup. Omit if you like, it just won’t be quite as creamy.
– You can sub the nutritional yeast for 2 Tbsp grated parmesan cheese.