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Spinach and Chickpea Soup
Spinach and Chickpea Soup
(Minestra di Spinaci e Ceci)
 
 
Ingredients:
 
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Rest of Soup:
9 oz (250 grams) spinach, chopped
5 oz (150 grams) cooked or canned chickpeas, drained
3 and 1/2 oz (100 grams) soup pasta
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
Salt and pepper
 
Directions:
 
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Rest of Soup:
Bring the meat stock to a boil in a saucepan.

Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the spinach, season with salt, and cook for a few more minutes.

Add the chickpeas and meat stock and simmer for about 25-30 minutes.

Add the pasta and cook until 'al dente'.

Season with pepper, ladle into a soup bowl, drizzle with olive oil and serve. Serves 4.
 
That's it!
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