Nibblous | italian chickpea and spinach soup

Ingredients

• 1 oz (28 g) dried porcini mushrooms soaked in 3 cups (750 ml) lukewarm water for 1 hour
• 1 lb (450 g) fresh spinach, thoroughly rinsed (or 10 oz (280 g) frozen spinach, thawed)
• 4 tablespoons (60 ml) extra-virgin olive oil
• 1/2 medium onion, finely chopped
• 1-2 ripe tomatoes, peeled, seeded, and finely chopped
• 19oz (532 g) can chickpeas, drained
• salt and freshly ground pepper to taste
• freshly grated Parmesan cheese for garnish