GARBANZO SOUP WITH HAM AND BROAD BEANS

SERVES 4-6

This is a great soup to make when you have leftover ham bone and ham. You can easily substitute a smoked pork butt or ham hocks, but you must cook the meat separately until tender before starting the soup. Remove the meat from the bone and reserve the broth.

INGREDIENTS

3 tablespoons olive oil

1/2 cup chopped onions

1/2 cup chopped carrots

1/4 cup chopped celery

4 large garlic cloves, minced

6 cups chicken stock, or 5 cups chicken plus 1 cup ham broth

2 tablespoons chopped parsley

1 bay leaf

Ham bone

1-1/2 cups cubed ham

1 (16.5-ounce) can garbanzo beans (chick peas), drained

1 package (10 to 16-ounces) frozen broad beans or green beans, defrosted

2 medium potatoes, cubed

Salt and pepper to taste

In a 4-quart saucepan, sauté the vegetables in olive oil over medium heat until tender; do not brown. Add the chicken stock, parsley, bay leaf and ham bone. Bring to a boil; simmer slowly with pot half-covered for about 30 minutes.

Add the ham, garbanzo beans, broad beans and potatoes. Simmer until the potatoes are tender. Remove bone; season with salt and pepper. Serve immediately. (Can be made several days ahead and refrigerated. Bring back to simmer and serve.)

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