calc7 oz (220 g) of canned PRIMO Chickpeas
calc2 lb (1 kg) of sliced onions
calc1 celery stalk, chopped
a handful of fresh basil leaves, chopped
calc2 oz (6 g) of unsmoked bacon
calc ¼ cup (60 ml) of PRIMO Extra Virgin Olive Oil
calc2 small pork ribs
calc10 oz (315 g) of PRIMO Whole Plum Tomatoes put through a blender
calc8 cups (2 L) of water
salt and freshly ground pepper
calc6 slices firm coarse-textured bread


additional chopped fresh basil
calc info

recipe image



Drain the chickpeas. Fry the onion, celery, and basil gently with bacon and oil in a large saucepan until the onions are translucent.

Add the pork ribs, tomato purée and water and simmer for 1 hour and 50 minutes. Add the chickpeas and continue to simmer for 5-10 minutes. Remove the pork ribs and season the soup with salt and pepper.

Toast the bread slices in the oven and place them at the bottom of the tureen. Pour the soup over them, sprinkle with chopped basil and serve.

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