Tomato Sage Chickpea Soup

Serves: 4
  • 1 ounce dried porcini mushrooms
  • 1 large yellow onion (or 2 small)
  • 2 carrots
  • 1 stalk celery
  • 4 large garlic cloves
  • 1 tablespoon minced sage leaves
  • ¼ cup olive oil
  • 1½ tablespoons apple cider vinegar
  • 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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Taste and adjust salt as necessary (salt depends on the salt content of the broth and tomatoes). Serve immediately.

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