Farmhouse Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.