Step 1

In a medium bowl, add dried mushrooms and boiling water. Let sit until soft and pliable, about 5 to 10 minutes.

Step 2

Transfer mushrooms to a cutting board and mince. Using a fine-mesh strainer lined with paper towel, or a coffee filter, strain liquid into a medium bowl. Set minced mushrooms and mushroom liquid aside.

Step 3

In a Dutch oven or large pot over medium heat, add olive oil and heat until shimmering. Add onion, carrot, celery, minced mushrooms, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cook, stirring frequently, until the vegetables have softened, about 15 to 20 minutes.

Step 4

Stir in garlic until fragrant, about 30 seconds. Stir in strained mushroom liquid and water, scraping up any browned bits from the bottom of the pot.

Step 5

Add tomatoes and their juice, kale, and chickpeas and stir to combine (add kale in batches if it doesn't immediately all fit in the pot). Bring to boil; reduce heat, cover, and simmer until kale is almost tender, about 10 to 15 minutes.

Step 6

Stir in orzo and simmer until the pasta is tender, about 5 to 7 minutes. Season to taste with salt and pepper (I like 2 teaspoons salt and 1 teaspoon pepper). Garnish with red chili flakes if desired.