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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This soup freezes well. time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat. Ingredients:
200 g dried garbanzo beans |
4 liters water |
400 g veal, osso bucco |
1 onion, halved, thickly sliced |
2 sprigs fresh rosemary |
2 dried bay leaves |
3 sprigs fresh parsley |
1 large carrot, peeled, thickly sliced |
1 large potato, peeled, finely chopped |
1 parsnip, peeled, thickly sliced |
1 leek, pale section only, halved, washed, dried, thickly sliced |
1 (800 g) can diced tomatoes |
100 g long grain brown rice (1/2 cup) |
125 g tomato paste |
300 g broccoli florets |
200 g sliced green beans |
Directions:
1. Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
2. Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
3. Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
4. Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
5. Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
6. Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
7. Ladle among the serving bowls and serve.
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