Spanish garbanzo and spinach soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Garbanzo beans -- rinsed and |
| Drained | ||
| 8 | cups | Water |
| 2 | tablespoons | Olive oil |
| 1 | large | Onion -- finely chopped |
| 1 | Stalk celery -- thinly | |
| Sliced | ||
| 2 | Cloves garlic -- minced | |
| 2 | cups | Pork shoulder -- cut in 1/2\" |
| Strips | ||
| 1 | Bay leaf | |
| 1 | small | Dried red chili pepper -- |
| Crushed | ||
| ½ | teaspoon | Dried thyme |
| 1 | pounds | Tomatoes, canned -- chopped |
| 10 | ounces | Fresh spinach |
| 1 | Eggs, hard-boiled -- sieve | |
| Pressed | ||
| Salt | ||
| 1 | hour.) | |
Directions
1. Place beans in a large bowl, add the water, and let stand overnight.
(Or, if you prefer, bring beans and water to a boil in a 4-quart kettle, boil briskly for 2 minutes then remove from heat and let stand covered, for 2. Heat oil in a 5½- to 6-quart kettle or Dutch oven. In it cook onion, celery, garlic, and pork or ham strips until vegetables are soft. Add beans and their liquid, bay leaf, red pepper, and thyme. Bring to a boil, cover reduce heat and simmer for 1 hour. Add tomatoes and their liquid. Continue cooking until beans are tender, about 2 hours longer.
3. Meanwhile, rinse and drain spinach well, remove and discard stems and chop leaves coarsely. Stir spinach into soup and continue cooking, uncovered, about 5 minutes. Salt to taste. Serve in broad, shallow bowls, sprinkled with sieved hard boiled egg.
Recipe By : the California Culinary Academy File