Chick Pea and Chorizo Soup

{Goya} 

Chick Pea and Chorizo Soup with White Rice

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil
4 cloves fresh garlic, minced
1 package (7 oz.) or 4 GOYA® Chorizos, cut into ¼-inch slices
1 can (8 oz.) GOYA® Low Sodium Tomato Sauce
1 small Onion minced
1 packet GOYA® Sazon without Annatto
2 cans (15.5 oz. each) GOYA® Low Sodium Chick Peas, drained and rinsed
2 ½ cups water
1 packet GOYA® Powdered Chicken Bouillon
1 tsp. GOYA® Adobo Light with Pepper or to taste
2 cups of Canilla Rice Extra Long Grain

Directions

1.	In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
2.	Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
3.	To cook the Rice, follow the direction on bag.

Simple Farro & Bean Stew Recipe

{101 cookbooks & La Cucina}

Ingredients

• 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained

• 10 cups / 2.5 liters water
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped

• 28 ounce / 800g can whole, peeled tomatoes, drained and chopped

• 1 medium carrot, chopped

• 3 small-med (1/2 pound / 8 oz) new potatoes, chopped

• 2 stalks celery
• 2 cups / 13 oz / 370 g pearled farro
• 1 - 2 cups water or vegetable broth
• fine grain sea salt to taste
• 1/2 head / 9 oz savoy cabbage, chopped
• 1/2 bunch / 4 oz kale, de-stemmed and chopped

• Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.

Italian cooking

This book is a compilation of Italian recipes gathered from various regions.  This was a culmination of the efforts of The Italian Academy of Cuisine to preserve and document Italian cooking recipes. 

La Cucina: The Regional Cooking of Italy

$30 (on Amazon)

Epicurious provides the Leek and Chestnut Soup recipe from the book.

Ingredients

• 1/2 lb. fresh chestnuts
• 3 tbsp. butter
• 1 lb. leeks, sliced
• 1 lb. potatoes, peeled and sliced
• 1 cup beer
• Beef broth
• 1 1/4 cup heavy cream
• 2 large egg yolks
• Bread slices

Preparation

1. Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
2. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.  
3. Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.