Country-style Chickpea Soup

70 min
0 People
70 min
INGREDIENTS for 0 people
  • 1 ½ lb chickpeas
  • 3 oz ham
  • ½ onion
  • 1 clove of garlic
  • 1 sprig parsley
  • marjoram
  • 7 oz canned tomatoes
  • 1 escarole
  • ⅝ lb spare ribs
  • 12 bread slices
  • pepper
  • grated Parmigiano Reggiano cheese

Put into an earthenware pot the chopped ham, the previously softened chickpeas, the chopped tomato pulp, and just over 12 cups of water. Bring to the boil and add the spare ribs cut into pieces about 2 inches long. Cook the chickpeas over moderate heat in a covered pan. Halfway through cooking, add the escarole cut into fillets and leave on the heat, still moderate, until the chickpeas are ready. Complete the preparation with a generous helping of pepper crushed in a mortar. Arrange some slices of bread in individual bowls, cover with the soup and serve accompanied by grated cheese on the side.

First courses
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