Buseca Garbanzo Bean And Tripe Soup Recipes

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GARBANZO BEAN SOUP



Garbanzo Bean Soup image

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

Provided by JENYRUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 6

1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Steps:

  • Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
  • Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g

TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)



Tripe, White Bean and Vegetable Soup ( Busecca) image

Make and share this Tripe, White Bean and Vegetable Soup ( Busecca) recipe from Food.com.

Provided by CJAY8248

Categories     Beef Organ Meats

Time 3h30m

Yield 1 soup pot, 8 serving(s)

Number Of Ingredients 17

1 lb tripe, cut into 1 1/2 by 1/8-inch strips
1 1/2 cups dried white navy beans
1/2 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped celery
1 cup coarsely chopped leek, including 2 inches of the green tops
1 cup coarsely chopped cabbage
4 medium firm ripe tomatoes, peeled, seeded and coarsely chopped
4 medium garlic cloves, peeled and coarsely chopped
1 teaspoon crumbled dry oregano
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
1 quart chicken stock (fresh or canned)
1 cup coarsely chopped fresh spinach
2 medium boiling potatoes, peeled and cut into 1/2-inch dice
2 tablespoons tomato paste

Steps:

  • Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
  • Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
  • Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
  • Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
  • In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
  • Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
  • Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
  • Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
  • Taste for seasoning and serve at once from a heated tureen or soup plates.

BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)



Buseca (Garbanzo- Bean-and-Tripe Soup) image

Provided by Molly O'Neill

Categories     breakfast, soups and stews, main course

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 22

1 pound honeycomb tripe
2 tablespoons plus 1 cup distilled white vinegar
7 bay leaves
1 tablespoon red-pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1/4 cup olive oil
2 white onions, diced
4 plum tomatoes, diced
6 cloves garlic, minced
1/4 cup chopped parsley leaves
1 gallon (16 cups) beef stock
1/2 cup dried garbanzo beans, soaked in water overnight and drained
1 cup dried white navy beans
2 turnips, peeled and diced
4 carrots, peeled and sliced 1/4-inch thick
1/2 head white cabbage, shredded
1 cup long-grain rice, rinsed well
12 ounces chorizo sausage, casing removed, sausage thinly sliced
12 ounces morcilla sausage, casing removed, sausage thinly sliced
1 cup grated queso blanco or other fresh cheese
5 sprigs basil, leaves julienned

Steps:

  • Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
  • In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
  • In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
  • Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1341 milligrams, Sugar 8 grams, TransFat 0 grams

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