Chickpea Soup with Porcini Mushrooms
INGREDIENTS
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1 pound dried chickpeas
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½ cup dried porcini, cut in 1/2-inch pieces
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1 small onion, coarsely chopped (about 1/2 cup)
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2 celery stalks with leaves, coarsely chopped (about 1 cup)
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2 garlic cloves, peeled
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¼ cup fresh Italian parsley
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2 tablespoons oregano leaves, or fresh marjoram leaves
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2 tablespoons fresh rosemary needles, stripped from the branch
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6 tablespoons extra-virgin olive oil
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2 tablespoons Coarse sea salt, kosher salt, or to taste
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½ teaspoon coarsely ground black pepper
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1½ cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
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2 pounds mixed fresh mushrooms, (such as porcini, or cremini), cleaned and sliced
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Freshly grated Grana Padano, Parmigiano-Reggiano, for serving
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