* Exported from BigOven *

Garbanzo Minestrone

Recipe By :Melting Pot with Rocco DiSpirito
Serving Size :10
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
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 extra-virgin olive oil
2 tablespoon flour
1/2 pound pork rind --boiled for 20
minutes and cut into thin strips
10 cups water --more or less
1/4 cup 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 broccoli rabe --chopped
2 leeks, white part only --sliced
5 cabbage leaves --cut chiffonade
Salt --to taste
Freshly-ground black pepper --to taste

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.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 142 Calories; 12g Fat (75.9%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Vegetable; 2 1/2 Fat.


Recipe USA Group


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