Farmhouse Soup
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
Instructions
- 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.
- 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.
- Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
- Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
- Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
- Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
- Ladle among the serving bowls and serve.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).