Monday, 8 February 2010

Bergamo style Cabbage and Chickpea Soup [#216]

This sounds a bit worthy and heavy on paper, but is, in fact a lovely thick vegetable soup to warm the cockles. Dark green leaves from the outside of the cabbage are shredded and simmered with pancetta, carrot, potato, celery, onion and chickpeas in a light stock. I'm not sure whether Marcella Hazan's recommendation to peel the skins off the chickpeas is strictly necessary, though! It took us about 20 minutes to go through a tin of them, and there is no discernible difference to the eating quality, but it does show her fastidious approach to Italian food. Before eating, drizzle over good olive oil and plenty of grated Parmesan.

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