How to make it

  • Lift mushrooms from liquid without stirring up the liquid.
  • Chop mushrooms very fine.
  • Strain liquid through strainer with a coffee filter or paper towel and reserve.
  • Remove stems from spinach and cook in covered pan for 5 minutes.
  • Drain spinach and chop coarsely.
  • Heat oil in large soup pot over moderate heat and sauté onion for 10 minutes.
  • Add tomatoes and cook 2 minutes.
  • Add mushrooms, spinach, chickpeas, filtered mushroom liquid, salt and pepper
  • Bring to a simmer then reduce heat to very low and simmer covered for 1 hour.
  • Serve garnished with grated parmesan.

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