Makes 3.84 L
- 57 g salt pork, minced
- 60 mL olive oil
- 454 g paysanne-cut onion
- 227 g paysanne-cut celery
- 227 g paysanne-cut carrot
- 227 g paysanne-cut green pepper
- 227 g paysanne-cut green cabbage
- 14 g minced garlic
- 454 g tomato concasse
- 2.88 L Chicken Stock
- Salt, as needed
- Ground black pepper, as needed
- 113 g cooked chickpeas
- 170 g cooked black-eyed peas
- 170 g cooked ditalini
GARNISH
- 142 g grated Parmesan
- Render the salt pork with the oil in a large sauce pot over medium heat until the fat has melted but the meat has not browned, about 10 minutes.
- Add the onions, celery, carrots, peppers, cabbage, and garlic and sweat until the onions are translucent about 15 minutes.
- Add the tomato concasse, stock, salt, and pepper. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
- Add the chickpeas, black-eyed peas, and ditalini. The soup is ready to finish now, or it may be rapidly cooled and stored for later service.
- To finish the soup for service, return it to a simmer. Adjust seasoning with salt and pepper. Garnish individual portions with grated Parmesan.