San Marzano whole tomatoes (with basil, or without)
(4 cups) vegetable broth
1½ cups canned chickpeas
½ teaspoons salt
2 to 3 cups baby spinach leaves (or chopped standard spinach)
What To Do
Place the mushrooms in a bowl with 2 cups water; let them stand for about 15 minutes until tender. (Note that the soaking liquid will be used in the soup as well.)
Meanwhile, thinly slice the onions into half-circles (this adds texture to the soup versus the traditional diced onion). Peel the carrots; chop the carrots and celery into bite-sized pieces. Mince the garlic and sage.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute 3 to 4 minutes. Remove the porcini mushrooms from the water and roughly chop them; save the water for adding to the soup. Add the mushrooms and saute for 5 minutes until onions are tender, making sure to stir often so they don’t become too stuck to the bottom of the pan.
Add the celery and carrots and saute for 3 minutes. Add the garlic and sage and saute for 2 minutes. Deglaze the pan with the apple cider vinegar and stir for a few seconds until evaporated.
In a bowl, crush the whole tomatoes with your hands. Gently add the tomatoes and cook 2 for more minutes. Then add the broth, mushroom liquid, drained chickpeas and salt. Bring to a simmer and simmer for 10 minutes. Add the spinach and stir for a few seconds until wilted.
Taste and adjust salt as necessary (salt depends on the salt content of the broth and tomatoes). Serve immediately.
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