Printer friendly version
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 2-3
For a richer flavour, try adding the water used to soak the porcini mushrooms to Theo Randall’s storecupboard friendly soup
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Ingredients
Method
1. Heat a heavy-based saucepan, add the olive oil and garlic and cook until the garlic is soft.2. Add the thyme, porcini and tomatoes, and simmer for 10 minutes. Stir in the chickpeas and a cup of water and cook for a further 10 minutes.
3. Blanch the spinach in a pan of boiling, salted water for 30 seconds. Drain and roughly chop.
4. Add the blanched spinach to the soup and season with salt and freshly ground black pepper.
5. Serve in bowls with some grated parmesan cheese and a drizzle of olive oil.
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