GARBANZO BEAN SOUP
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
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)
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
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)
Provided by Molly O'Neill
Categories breakfast, soups and stews, main course
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 22
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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