This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!
- 1 tbsp dried porcini
- 1 c hot water
- 4 oz diced Pancetta
- 2 pieces celery, minced
- 2 carrots, minced
- 1 onion, minced
- 1 lb chickpeas, soaked overnight
- 1 28 oz can chopped tomatoes
- Olive oil or truffle oil for drizzling
- 10 oz frozen Porcini mushrooms
Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.
In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.
Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.