3/4 ounce dried porcini mushrooms
6 tablespoons olive oil (divided)
1 cup chopped leeks (white and pale green parts only)
1/2 cup diced onion (1/4 inch dice)
1 large carrot, peeled and cut (into 1/4 inch dice)
1 cup dried cannellini beans
    Sea salt and freshly ground pepper (to taste)
4 cups chicken stock (divided)
1/2 cup dry white wine
2   ripe Italian plum (Roma) tomatoes (cut into 1/4 inch dice)
2 small bay leaves
1 tablespoon minced fresh thyme leaves
1/2 teaspoon chopped fresh sage
1 pound fresh mushrooms (such as cremini, shiitake, chanterelle, or a combination), sliced 1/2-inch thick
3 large cloves garlic, thinly sliced
1   shallot, thinly sliced
1/4 cup minced fresh parsley