Chickpea and Spinach Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Minestra di Ceci e Spinaci Ingredients:
2 lbs lean beef, cut into cubes |
1 onion, coarsely chopped |
2 ounces carrots, coarsely chopped |
3 1/2 ounces leeks, trimmed and coarsely chopped |
1 celery rib, coarsely chopped |
salt |
3 tablespoons extra virgin olive oil, plus extra for drizzling |
1 onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
9 ounces spinach, chopped |
5 ounces canned chick-peas, drained |
3 1/2 ounces pasta |
salt and pepper |
Directions:
1. Prepare the Meat Stock:
2. Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
3. Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
4. Lower the heat and simmer for about 3 and 1/2 hours.
5. Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
6. When the fat has solidified on the surface carefully remove and discard.
7. Prepare the Rest of Soup:
8. Bring the stock to the boil in a saucepan.
9. Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
10. Add the spinach, season with salt and cook for a few minutes more.
11. Add the chickpeas and stock and simmer for 30 minutes.
12. Add the pasta and cook until 'al dente'.
13. Season with pepper, ladle into a soup tureen, drizzle with olive oil and serve.
14. Serves 4.
15. That's it!
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