1/2 cup dried porcini mushrooms
6 cups water, 1 cup lukewarm
2 Tbls. extra-virgin olive oil
1 large red onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 parsley springs, finely chopped
2 garlic cloves finely chopped
1 Tbls. tomato paste
One 16-ounce can tomato puree
2 Tbls. chopped basil
2 zucchini, cut into 1/4-inch dice
salt and freshly ground pepper
1/4 cup freshly ground Romano cheese

In a heatproof bowl, soak the porcini in the 1 cup of lukewarm water until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Rinse the porcini, then coarsely chop them.

In a large saucepan, heat the olive oil. Add the onion, celery, carrot, parsley, and garlic, cover and cook over low heat until softened, about 10 minutes. Whisk in the tomato paste and the porcini and their soaking liquid, stopping when you reach the grit at the bottom. Simmer over moderate heat until almost all of the liquid has evaporated, about 5 minutes. Add the remaining 5 cups of water, the tomato puree and 1 Tbls. of the basil. Cook for 20 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt and pepper. Stir in the remaining 1 Tbls. of basil and serve with the Romano cheese.