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1
Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
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2
Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
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3
Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
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4
When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
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5
Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
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6
Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
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7
Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
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8
Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
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9
Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
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10
Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.
