Chickpea Soup with Porcini Mushrooms

Chickpea Soup with Porcini Mushrooms
Chickpea Soup with Porcini Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    pound dried chickpeas, rinsed and soaked overnight covered by about 4 inches of cold water

  • 1/4

    cup dried porcini mushrooms

  • 1/2

    small onion, coarsely chopped

  • 1

    celery stalk, coarsely chopped

  • 1

    clove garlic

  • 1/4

    cup fresh parsley

  • 1

    tablespoon fresh oregano leaves

  • 1

    tablespoon fresh rosemary

  • 1.5

    teaspoons coarse sea salt, divided

  • 3

    tablespoons olive oil, divided

  • 3/4

    cup canned plum tomatoes, hand-crushed

  • 1

    pound fresh mushrooms -- I used shiitake, portabello, and white button

  • black pepper, to taste

  • optional (and I highly recommend!): some fresh parmesan, very thinly sliced

Directions

1.) Drain and rinse the chickpeas and put them in a soup pot, along with 2 quarts of water. Bring to a boil, add the dried porcini, and leave lid partially covered while that gently bubbles. 2.) Put the onion, celery, fresh herbs, garlic and 1/2 teaspoon salt into a food process, and proces into a paste-like consistency. (Lidia explains, by the way, that this paste is used in various sauces, stews, and soups in food in Maremma, Italy. It's called a pestata until it's browned in a skillet, at which point it becomes a soffritto. See next step.) 3.) Put the oil in a skillet, and cook the paste over medium-high heat until it starts to brown and stick to the skillet (about 4 minutes). 4.) Add the crushed tomatoes, and scrape the paste into the soup. Cook, uncovered, for about an hour. 5.) Add the fresh mushrooms and 1 teaspoon of salt. Let it continue to cook another 45 minutes to an hour, or until the broth is thick and the chickpeas tender. 6.) Pour soup into serving bowls and if using parm, sprinkle some of that on top. Drizzle with a little olive oil, and serve with warm crusty bread.

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