Chickpea and Pork Rib Soup Recipe

A bowl of chickpea and pork rib soup on the table.

5 from 3 votes

Chickpea and Pork Rib Soup Recipe

Learn how to make this delicious Northern Italian Chickpea and Pork Rib Soup, also called Ceci con le Costine, to celebrate All Saints' Day or for any time of the year.

Prep Time15

Cook Time3

Total Time3 15

Course: Soups & Stews

Cuisine: Italian

Servings: servings

Calories: 1672kcal

Author: Mary Bryant Shrader

Ingredients

For the Soup

2 cups Dried chickpeas, washed and soaked overnight also known as "ceci" or garbanzo beans. You can substitute cooked or canned chickpeas, but add them in at the end of the cooking time.
2 tablespoons Clarified butter
2 tablespoons Lard
2 Thick-cut, bone-in pork chops or 1 pound (or more) meaty pork bones or pork spare ribs
¼ cup All-purpose flour or "Wondra" flour
2 Medium yellow onions, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, including tops, chopped
2 Garlic cloves, peeled and diced small or pulverized in a mortar and pestle
2 Bay leaves
½ teaspoon Thyme, dried
1 teaspoon Salt
½ teaspoon Black pepper
⅛ teaspoon Red pepper flakes
½ cup White vermouth or substitute white wine or water
2 cups Chopped tomatoes, canned can use 15-ounce can of chopped tomatoes
2 cup Shredded greens any greens will do, such as kale, swiss chard, beet greens, or lettuce
Water, to cover pork chops by 1 inch

For the Croutons

3-4 cups Day old bread, cubed with or without the crusts
2 tablespoons Lard
Salt, to taste

For the Soup Topping

¼ cup Parmigiano-Reggiano, grated can substitute Grana Padano
1 tablespoon Fresh parsley, chopped

Instructions

For the Soup

Heat the clarified butter and the lard in a large soup pot on medium heat.
Dredge the pork chops in flour and shake off excess. Sprinkle with a bit of salt and pepper.
Once the butter and lard are sizzling, add the pork chops and brown on each side, approximately 3-5 minutes per side.
Once the meat has browned on both sides, add the chickpeas, if soaked overnight but uncooked. If using cooked chickpeas, add these at the same time you add the 2 cups of shredded greens.
Now, add the onions, carrots, and celery to the pot.
Next, smear the garlic on top of each pork chop.
Allow the chickpeas and vegetables to sauté for a few minutes, then add the white vermouth.
Next, add the bay leaves, thyme, salt, black pepper, and red pepper flakes. And now, add the chopped tomatoes.
Add approximately 6 cups of water to cover the pork chops by about 1 inch.
Bring soup to a boil, then turn the heat down to low and cover the pot. Allow the soup to simmer on low for 3 hours.
After three hours, the pork should be very tender and falling off the bone. At this point, either shred the pork chops into the soup (and remove the bones), or if just serving two, leave the pork chops whole.
Add the shredded greens. Also, if using cooked chickpeas (or canned chickpeas), add them now. Simmering time will vary depending on the type of greens used. If using lettuce, simmer for only a few minutes. If using a sturdier green such as kale, simmer for at least 10 minutes.
Ladle soup into serving bowls and dot with croutons. Or, if pork chops have been kept whole, place a pork chop in each serving bowl and ladle with the soup. Dot the croutons around the pork chop so that they float in the soup.
Top the soup with a sprinkle of grated cheese and parsley. Enjoy!

For the Croutons

While the soup is simmering on low, make the croutons. Place the lard in a frying pan and melt it over medium heat.
Once the lard is melted, add in one piece of the cubed bread. If it sizzles, the temperature is correct. If not, turn up the heat slightly and try in another minute to two with a second cube.
Once the lard has come up to the proper temperature, toss in all the cubed bread and periodically toss them with a spoon or spatula until they are golden brown.
Remove the croutons to a paper towel-lined plate and sprinkle with salt. Set aside. Once you've ladled the soup into individual serving bowls, add some croutons to each bowl.

Video

Notes

If keeping the pork chops whole, place a pork chop in each serving bowl, ladle the soup over the top, and then place the croutons around each pork chop so that they float in the soup.

Make sure to use bone-in pork chops or pork ribs. The bones will flavor this slow-cooking soup as it cooks.

Store leftovers in the fridge for up to four days or freeze the soup for up to three months. Heat leftovers in a pot on the stove until heated through.

Find this recipe and video at https://marysnest.com/chickpea-and-pork-rib-soup-recipe-northern-italian-ceci-con-le-costine-video

Nutrition