Buseca Garbanzo Bean And Tripe Soup Food

VEGAN ITALIAN GARBANZO BEAN SOUP

Steps:

• Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
• Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
• Spread garbanzo beans on a baking sheet and remove skins.
• Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
• Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

GARBANZO GAZPACHO

Steps:

• In a large bowl, combine all the ingredients; cover and refrigerate until serving.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)

Steps:

• Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
• In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
• In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
• Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.

TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)

Steps:

• Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
• Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
• Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
• Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
• In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
• Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
• Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
• Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
• Taste for seasoning and serve at once from a heated tureen or soup plates.

PASTA AND GARBANZO BEAN SOUP

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.