Save to your scrapbook
Soup of spare ribs and chick peas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This soup, which is much loved by southern Italian farmers, is not only cheap to produce, but tasty and rewarding, too. Using tinned chick peas avoids hours of soaking and cooking. Try to choose very meaty spare ribs to give this soup plenty of body.
This rustic southern Italian classic is perfectly complemented by a robust blend of primitivo and merlot. Da Luca Primitivo/Merlot 2007/08 Tarantino, Puglia, Italy. Bin 94293; £6.99.
Typical values per serving:
This recipe was first published in September 2009.