You may also like
Categories:
garbanzo beans extra-virgin olive oil flour pork rind water olive oil onion garlic sage rosemary stalks of celery baking potato carrots broccoli rabe leeks cabbage salt
Viewed: 10 - Published at: 2 years agoIngredients
- 4 cups dried garbanzo beans, soaked in water with 1 teaspoon baking soda for 24 hours and drained
- 1/4 cup extra virgin olive oil, plus 1 tablespoon
- 2 tablespoons flour
- 1/2 pound pork rind, boiled for 20 minutes and cut into thin strips
- Approximately 10 cups water
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 fresh sage leaves, chopped
- 1 branch rosemary, chopped
- Leaves from 2 stalks of celery, hold ribs aside
- 1 baking potato, peeled and cut in half
- 2 carrots, peeled and sliced
- 1/2 cup broccoli rabe, chopped
- 2 leeks, white part only, sliced
- 5 cabbage leaves, chiffonade
- Salt and pepper, to taste
Method
- Put beans in a stock pot.
- Add extra virgin olive oil and flour.
- Stir mixture and cover.
- Add pork rind.
- Cover mixture with water.
- Cook for 1 1/2 hours over medium-low heat.
- Skim off impurities if necessary.
- Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes.
- Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours.
- Chop celery stalks and add to pot.
- Add potato, carrots, broccoli rabe, leeks and cabbage to pot.
- Simmer for 1 1/2 hours.
- Skim to remove impurities if necessary.
- Add additional water if soup is too thick.
- Soup is done when beans are tender and potatoes are no longer solid.
- Season with salt and pepper.
- Soup can be served with olive oil, toasted bread and Parmesan cheese if desired.
