Minestrone of chickpeas with pork spare ribs

November 8, 2011


  • 0,500 kilos chickpeas
  • baking soda
  • fresh water
  • one onion
  • a handful of parsley
  • a handful of dried mushrooms
  • tomato puree
  • 0,800 kilos pork spare ribs
  • four potatoes
  • croutons
  • parmesan cheese

What to prepare

  • two pots
  • a ladle
  • a crescent-shaped chopping knife
  • a chopping board, a strainer


The night before soak the chickpeas in warm water with two melted tablespoons of baking powder.

The following morning boil the chickpeas in that same water until they are almost cooked, strain them very good, then put them in another saucepan with boiling salted water.

Aside, put together a browned chopped onion with the thinly chopped parsley, a handful of dried mushrooms after washing and slicing them and a tablespoon of tomato puree; now throw everything in the boiling water and add the pork spare ribs together with a few potatoes that later on will be smashed to thicken the broth.

Let the minestrone cook for two hours. Prepare the croutons by simply browning them in the oven, put them in the soup plate and pour the minestrone on top, serving it with some good grated parmesan cheese.