Type: Soups

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: onions, garlic, winter greens (silverbeet, kale, spinach, chard), rosemary

Recipe source: Adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday

• metric measuring spoons and cups
• chopping boards & non-slip mats
• sieve
• fine cloth
• paper towel
• 1 medium knife
• 1 medium saucepan
• 1 large saucepan
• wooden spoon
• scales
• peeler
• serving bowls
• ladle

• 30 g dried porcini mushrooms
• 30 g butter
• 3 tablespoons extra-virgin olive oil
• 1 small onion
• 2 garlic cloves
• 400 g passata or 400 g tin tomatoes
• 400 g tin chickpeas, drained and rinsed
• 1 sprig rosemary
• 300 g winter greens
• 5 l vegetable stock
• sea salt
• freshly ground black pepper

To serve

• tablespoons extra-virgin olive oil
• parmesan or other well flavoured hard cheese

• Set out your ingredients.

Prepare the porcini

• Soak the porcini in about 750 ml warm water for 30 minutes.
• Remove the mushrooms with a slotted spoon, reserving the soaking water (it becomes the stock).
• Rinse the mushrooms briefly under the cold tap and pat dry with paper towel
• Roughly chop the mushrooms and set aside.
• Strain the mushroom soaking liquid through a sieve lined with a fine cloth into a bowl to use later as the stock.

Prepare the vegetables

• Peel and chop the onion.
• Heat the butter and olive oil in the large saucepan over medium-low heat and sweat the onion, with the lid on, for about 10 minutes.
• Peel and chop the garlic and add to the onions and stir for a minute, then add the mushrooms and cook, stirring, for another 2 minutes.
• Add the tomatoes, chickpeas, rosemary, mushroom soaking liquid and some pepper. Bring to the boil, then simmer for 30 minutes

Prepare the winter greens

• While the soup is cooking wash the winter greens then shred.
• Add the winter greens to the soup and cook until the leaves wilt.
• Remove the rosemary and adjust seasoning if necessary.

To serve

• Ladle the soup into bowls and use a peeler to shave a few slivers of Parmesan over the top.