Tuscan Bread Soup

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FTuscan Bread Soup recipe the list of ingredients is quite long, but it is simple to prepare and a tasty dish, fine for all seasons and also a yummy appetizer or first entry at room temperature. In the winter time it is a hearty dish and is better eaten hot.
It would be better to use fresh beans for it, however dry beans are fine, you just have to remember to soak them for a full day changing the water every 8 hours or so.

Ingredients:
- 800 grams of Fresh red garbanzo beans - 500 grams of tomatoes, fresh or peeled - 50 grams of pork lard - 100 grams of pork rind - 30 grams of parsley - A piece of cabbage - A celery stalk - Some kale leaves - An onion - Basil - Garlic - Red chili pepper - Bread - Olive oil - Salt - Black Pepper

Preparation:
Shell the beans, set them to cook on high heat with two liters of cold water. When it starts to boil lower to minimum and cook very slowly. Add salt only when they are almost cooked. In the meantime prepare a mixture with bacon, onion, celery, two cloves of garlic, parsley, some basil leaves and a piece of red chili pepper. Mince everything together then pour the mixture into a saucepan, add four tablespoons of extra virgin olive oil and saute over low heat.
Blanch the pork rind in boiling water, boil for 10 minutes the kale leaves and the piece of cabbage. Peel the tomatoes, discard the seeds, break them into pieces and add them to the mixture, add a little pepper, the keep stirring often and cook for about 15 minutes. When the beans are done, throw the mixture into the pot along with beans. Cut the rind, the kale and the cabbage in stripes and also set them in the pot with the beans. Stir often and cook for 40 minutes or more until the rind are very tender.
Pour the preparation directly into soup bowls where you have previously laid toasted slices of bread rubbed with a clove of garlic. It is a simple but very tasty soup.
If you would like to try it out, there also is a variation. Replace the bread with pasta (better if of the short and flat kind) and sift half of beans, adding the mash to the rest of the whole beans. If you use dry beans you should mash about three quarters of the quantity.