Free Recipe Chick Pea Soup 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chick Pea Soup 2 Recipe
400 g Chick-peas; soaked overnight
; (13oz)
1-1/4 l Water; (2 pints)
25 G; (1-2oz) dried, (25 to 50)
; porcini (cep)
; mushrooms, soaked
; for 10 minutes in
; tepid water, then
; drained
6 tb Passata or sieved canned
-tomatoes
200 g Fresh spinach; (7oz)
2 tb Olive oil
A large pinch of coarsely
-ground black
; pepper
1 432 gram can borlotti beans;
-drained (15oz)
5 Pancetta or streaky bacon
-rashers
; de-rinded and chopped
-finely
1 Onion; chopped
2 Garlic cloves; chopped
1 Celery stick; chopped
1 lg Carrot; chopped finely
Salt
6 lg Thick slices coarse bread;
-such as ciabatta,
; lightly toasted, to
; serve
Chick Pea Soup 2 Preparation
Drain the chick-peas, rinse and put in a large saucepan. Add the water and bring to the boil. Cook slowly for about 3 hours. Halfway through the cooking time, add the mushrooms and passata to the beans. Blanch the spinach leaves in boiling water for 2 minutes, then drain, cool slightly and squeeze dry with your hands. Chop the spinach coarsely and stir into the soup, with the oil and black pepper. Add the borlotti beans to the soup. Simmer slowly for a further 30 minutes. Fry the pancetta or bacon, onion, garlic, celery and carrot in the fat from the meat for a few minutes until softened and add to the soup. Season the soup with salt, then remove from the heat. Arrange the bread in the bottom of a large, wide, warmed serving bowl, pour over the soup and serve at once. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Chick Pea Soup 2?
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