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image of zemin, a traditional autumn soup of chickpeas, chard and porcini in a rustic bowl on a wooden board, served with a slice of country bread

Zemin (Ligurian Chickpea and Chard Soup)

An autumn soup of chickpeas, chard and porcini mushrooms from Italy's Liguria region.

Equipment

  • Large heavy-based saucepan
  • Small bowl
  • Chopping board and sharp knife
  • - sieve
  • Kitchen paper

Ingredients

  • 10 grams dried porcini mushrooms
  • 4 tbsp extra virgin olive oil plus extra to serve
  • 1 onion finely chopped
  • 1 celery stick finely chopped
  • 1 carrot finely chopped
  • 1 small bunch flat-leaf parsley finely chopped
  • 1 tbsp tomato purée
  • 400 grams cooked chickpeas
  • 500 grams chard leaves cut into slices
  • 1.5 litres vegetable stock
  • Salt
  • Toasted bread to serve (optional)

Instructions

  • Put the dried porcini in a small bowl with 150 ml of warm water. Leave them to soak for 20 minutes.
  • Drain the chickpeas over a bowl and keep 50 ml of the liquid from the tins (or the cooking liquid if you soak and cook dried chickpeas)
  • Lift the porcini out and squeeze them over the bowl. Chop them roughly. Strain 100 ml of the soaking water through kitchen paper and set aside.
  • Heat the olive oil in the saucepan over a low to medium heat. Add the onion, parsley and a pinch of salt then fry for 5 to 6 minutes, until the onion softens.
  • Add the carrot and celery and cook until soft.
  • Stir in the porcini and cook for 2 minutes.
  • Add the sliced chard to the pan along with the tomato paste in chickpea water. Cook for 6 to 8 minutes, stirring now and then, until wilted. Season lightly with salt.
  • Add the chickpeas, the vegetable stock and the 100 ml of mushroom water. Bring to the boil, then lower the heat and simmer for 20 minutes.
  • Taste and adjust the salt.
  • Serve with some rustic crusty bread.

Notes

  1. 500 grams of chard looks like far too much, but it's the right amount once it has wilted.
  2. Salt carefully at each stage. Stock brands vary a lot in saltiness, so taste before adding more.