50 g (2 oz) dried porcini, reconstituted, plus their liquid strained of any grit
150 g (5 oz) dried chickpeas, soaked overnight in water or 2 × 225 g (8 oz) tins chickpeas, drained and rinsed
1 large potato, peeled
1/2 head garlic
1/4 head celery
Maldon salt and freshly ground black pepper
extra virgin olive oil
1 small red onion, peeled and chopped
1/2 head celery, white parts removed
1 small bunch fresh flat-leaf parsley, stalks removed
2 garlic cloves, peeled and finely chopped
4 anchovy fillets
1 kg (2.1/4 lb) Swiss chard, leaves and stalks
To serve
6 slices ciabatta, cut at an angle
1 garlic clove, peeled and halved
160 g (5.1/2 oz) Parmesan, freshly grated
For six
Pat the porcini dry. Put the chickpeas into a saucepan with the potato, 1/4 head celery and 1/2 head garlic. Cover with water and bring to the boil and skim the surface. Turn down the heat and simmer for 1–1.1/2 hours. Drain half the cooking liquid from the chickpeas and season with salt and pepper.
Using a large, thick-bottomed saucepan, heat 2 tablespoons of the olive oil and gently fry the onion with the celery until they begin to colour. Add the parsley, garlic and anchovies and cook together for 5 minutes to blend the flavours.
Cut the white part of the chard stalks into 1 cm (1/2 in) slices and add to the soup base. Roughly chop the soaked porcini pieces and add this as well. Stir and fry together for 3–4 minutes. Add half of the cooked chickpeas and a ladleful of their cooking liquid or water. Bring to the boil, then turn down the heat and simmer for 15 minutes. Mash the remaining chickpeas and add to the soup. Stir well and check for seasoning. Separately blanch the green part of the chard. Drain, roughly chop and then add to the soup.
Toast the ciabatta, and rub each slice with garlic. Divide among your soup bowls. Ladle over the soup, sprinkle with Parmesan and drizzle with extra virgin olive oil.