Soak the chickpeas in cool water to cover overnight; drain. Soak the
porcini in warm water for 30 minutes; drain and chop. Saute the porcini,
mushrooms, garlic, rosemary, and thyme in 1 teaspoon of the olive oil with
a pinch of salt until tender, about 10 minutes. Place the drained chickpeas
in a pot of cool water, bring to a boil, and
cook until tender; do the same with the lentils. Pass half of the chickpeas
and lentils through a food mill, and place them in one pot with the whole
chickpeas and lentils. Add enough of the cooking liquid from the chickpeas
and lentils to thin the soup to the desired consistency, and stir in the
sauteed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with
the remaining olive oil and serve with the cubed bread.
NOTES : This hearty soup is quite filling because of all the legumes. All
you need to complete the meal is a salad of slivered red and yellow peppers
and paper-thin fennel tossed with a red wine vinegar and olive oil dressing
accented by tarragon.
285 calories per serving
Recipe by: The Magazine of La Cucina Italiana Feb 1998
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 16, 1998
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