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Good Nosh - Porcini, Kale, and Chickpea Soup with Rosemary


We're very lucky to have the gorgeous Mietta Conventry working with us here at MHD. She's an amazing shopgirl, stellar model, crazy and hilarious thinker, and a superb cook! Mietta has been spoiling us for a while, rarely arriving without something tasty and homemade, so of course we really want to share some of her delicious recipes with you! 

We're going to be regularly updating our Good Nosh posts, as some things are just too good to keep to yourself. Here's what we had for lunch last week:

Porcini, Kale, and Chickpea Soup with Rosemary

Ingredients: 
60g dried porcini mushrooms 
60g butter
2 medium onions, chopped
800g passata or diced tinned tomatoes
A few springs of rosemary
600g kale (or silverbeet) shredded
800g canned chickpeas, washed
2 cloves of garlic, sliced

Method:
Soak the mushrooms in 1.5 litres of water for 30 minutes. Remove from liquid (but keep this aside for stock) & chop. Sweat the onions on a low-medium heat along with the butter & and little olive oil for around 10-15 minutes, until soft. Add the garlic and stir for 1 minute. Then add the mushrooms & cook, stirring for a couple of minutes. Add tomatoes, chickpeas, rosemary, mushroom liquid, & grinds of black pepper. Bring to the boil then turn down & simmer for around 45 minutes. Add the shredded kale & cook for a further 10-15 minutes.

Serve with extra virgin olive oil, shaved parmesan and bread.

p.s. This is a big quantity for lots of hungry shop girls, so half it if you are only feeding a few people.


Photos by Elise Wilken