Ingredients
1 pound dried chick peas
3 quarts water
2 tablespoons olive oil
1 slice bacon, diced
1 cup chopped onions
1/4 pound mushrooms, sliced
2 Italian sausages, sliced
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon sage
2 tomatoes, peeled and chopped
Directions
Wash the chick peas, cover with water and bring to a boil; let soak 1 hour. Drain.
Add the 3 quarts water. Bring to a boil and cook over low heat 2 1/2 hours.
Remove about 1 cup beans; puree in an electric blender or force through a sieve. Return to the saucepan.
Cook the oil and bacon in a skillet 2 minutes.
Add the onions and mushrooms and saute 10 minutes.
Brown the sausages and drain.
Add vegetables and sausages to the soup with the salt, pepper, sage and tomatoes.
Cook 30 minutes longer.
Taste for seasoning.
Serve with grated cheese.
Serves: 8-10.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Robert Nicolas: Heianthus annus, 1660. |
