FRANK DE CARLO'S BLACK CHICKPEA SOUP

FRANK DE CARLO'S BLACK CHICKPEA SOUP image

Yield 4 servings

Number Of Ingredients 17

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8 ounces (1 cup) dried black chickpeas
2 tablespoons extra virgin olive oil
1 pound or more meaty pork or veal bones
1 medium yellow onion, peeled and diced
1 carrot, diced
2 stalks celery, including the top green leaves, diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
½ cup white wine
About 20 ¾-inch bread cubes
Salt and black pepper to taste
1 cup chard, beet tops or other greens, chopped
2 eggs
Grated Grana Padano or Parmesan cheese
Fresh basil leaves for garnish

Steps:

1. Wash the chickpeas and soak them in water to cover for at least 6 hours, or overnight. 2. Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic. Saute for about 5 minutes, or until the onion becomes translucent. 3. Add the tomatoes, bay leaf, thyme, drained chickpeas and wine, and add enough water to cover by about an inch. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. (Mine didn't, but if yours does, add water as necessary.) The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more. 4. At some point make the croutons: Toss the bread cubes with olive oil. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside. 5. Remove the bones; shred and return the meat to the pot. Reheat, adding the greens and cooking until tender, about 10 minutes. Remove the bay leaf. Beat the eggs, add them and stir. Add 2 handfuls cheese. 6. Ladle into bowls; top with cracked pepper and torn basil. Frank finishes with more cheese and more oil. Why not?