Ingredients
½ cup extra-virgin olive oil
1 whole bermuda onion,
7 tbsp chopped fresh cilantro
12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices)
12 oz chickpeas, soaked overnight
1 dash salt
1 dash black pepper
1 cup white wine
4 whole ripe plum tomatoes, peeled, seeded, and sliced
1 ½ cup beef stock, heated to boiling
4 slices tuscan bread
2 tbsp chopped fresh marjoram (1/2 tsp dried)
Preparation
Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain.
Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned.
Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon.
Add the wine and allow it to evaporate completely.
Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes.
Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.
