Tomatoes, Chickpeas and Porcinis Soup

This Josee DiStasio recipe combines the depth and richness of porcini mushrooms to the brightness of tomatoes. The mix is intricate and chickpeas add welcomed texture.


Serves 4


25 g of dried porcini mushrooms

1 cup of boiling water

3 tbsp of olive oil

1 cup of chopped onions

1 cup of chopped celery

3 garlic cloves finely chopped

1 15 oz. can of chickpeas drained and rinsed

1 28 oz. can of chopped tomatoes

1 tsp of salt

2 cups of chicken broth

1/2 tsp of chili flakes


In a small bowl, rehydrate the porcini mushrooms in boiling water for 15 minutes. Drain on top of a bowl to preserve the steeping liquid. Chop the mushrooms.

Warm up olive in a large pot over medium heat. Sautee onions and celery for 5 minutes while making sure they don’t brown. Add garlic and continue cooking for 2 minutes. Incorporate mushrooms, chickpeas (Drained and rinsed), tomatoes and salt. Add the broth and mushroom’s steeping water. Bring to a boil and then let simmer, covered, for 15 minutes. Taste, rectifying seasoning, and add the chili flakes if you want a bit more heat.


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