Remove the shiitake and maitake from the soaking water, while reserving the soaking water. Finely chop the maitake and coarsely chop the shiitake. Heat the oil in a large soup pot. Sauté the garlic, shiitake and maitake for 2 to 3 minutes. Add the mushroom soaking water, vegetable stock, tomatoes, beans, rosemary, crushed red pepper and sea salt. Mix, taste and adjust seasoning by adding more sea salt, if desired. Cover and bring to a boil. Reduce the flame to medium low and simmer for 25 to 30 minutes.
Toast the slices of sourdough bread and place one slice in each individual serving bowl. Set aside until the soup is done.
When the soup is done, turn the flame off and stir in the parsley. Ladle the soup over the toasted bread and serve.
7g fat (28% calories from fat),