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1
Rinse the chickpeas, and put them in a bowl with enough cold water to cover by at least 4 inches.
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2
Let soak for 12 to 24 hours in a cool place.
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3
Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water, and bring to the boil over high heat.
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4
Drop in the dried porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata.
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5
Put the onion, garlic, celery, all the herbs, and 1 teaspoon of the salt in the work bowl of the food processor.
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6
Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste.
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7
Pour the olive oil into the skillet, and set over medium-high heat.
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8
Scrape and stir in all of the pestata, and cook for 2 or 3 minutes, stirring frequently, until it starts to color and stick to the pan.
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9
Add the crushed tomatoes.
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10
Scrape the paste into the boiling soup.
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11
Slosh a cup or two of the soup liquid into the skillet to deglaze, scraping up any browned bits stuck to the bottom; pour this into the soup too.
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12
Now let the soup perk along steadily for about an hour, uncovered, to develop flavor and reduce slightly.
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13
Dump in all the sliced mushrooms and another teaspoon salt, stir well, and let the soup bubble and reduce for another hour, or until the chickpeas are tender and the broth has thickened slightly with a velvety sheen.
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14
Taste and adjust the seasoning.
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15
Serve right away, or let it cool and use later.
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16
Ladle portions of hot soup into warm bowls, sprinkle freshly grated cheese over, and give each portion a flourish of excellent olive oil.
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17
Pass more cheese at the table.
