Garbanzo Minestrone

Recipe Ingredients

4 cups	640g / 22oz	Dried garbanzo beans - soaked in water
		With
1 teaspoon	5ml	Baking soda - for 24 hours and
		Drained
1/4 cup	59ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Flour
1/2 lb	227g / 8oz	Pork rind - boiled for 20
		Minutes and cut into thin strips
10 cups	2370ml	Water - more or less
1/4 cup	59ml	Olive oil
1		Onion - finely chopped
2		Garlic cloves - minced
3		Fresh sage leaves - chopped
1		Branch rosemary - chopped
		Leaves from 2 stalks of celery - hold ribs aside
1		Baking potato - peeled, halved
2		Carrots - peeled, sliced
1/2 cup	73g / 2.6oz	Broccoli rabe - chopped
2		Leeks, white part only - sliced
5		Cabbage leaves - cut chiffonade
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 10 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1A61) - from the TV FOOD NETWORK

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