Soup with Chickpeas and Smoked Pork

Name: Soup with Chickpeas and Smoked Pork
Yield: makes 5 to 6 quarts of soup and meat, serving 12 or more
Ingredients: 1 pound dried chickpeas; 8 quarts water; 2 bay leaves, preferably fresh; 1 1/2 pounds potatoes, peeled and quartered; 2 medium-large onions, peeled and cut in large chunks (about 4 cups); 6 to 8 celery ribs, cut in large chunks (about 4 cups); 4 large carrots, peeled and cut in large chunks (about 4 cups); 6 plump garlic cloves, peeled; 1/2 cup extra-virgin olive oil, plus more for finishing; 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 2 tablespoons coarse sea salt or kosher salt, or to taste; 1-pound slab smoked pork ribs; 1 pound smoked pork sausage (such as kielbasa); 1/2 teaspoon coarsely ground black pepper; 1/2 cup freshly grated pecorino; A large soup-or stockpot, 10-quart capacity or larger; A food processor; A heavy skillet or sauté pan, 12 inches or wider

December 14, 2011

This is a hearty soup that my grandmother made—though never the same way twice. Sometimes she would add some pasta near the end of cooking, in the style of pasta e fagioli, or add another kind of bean, since legumes were so important. In season she would toss in a cup or two of fresh corn kernels. This is really a one-pot meal, in two courses. First you have the velvety, rich soup, then sliced sausage and ribs as a second course. With a piece of country bread and a small salad, who could ask for more?

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