Chick Pea Soup with Ribs for All Souls Day (Ceci  con le Costine)

Chick Pea Soup with Ribs (Ceci con le Costine) is a tradition in the northwest Italian region of Liguria as part of the celebration of All Souls …

Ingredients

•     600 g ( 1.5 lbs. ) pork ribs

•     500 g ( 18 oz. ) of dried chickpeas

•     200 g ( 7 oz. ) dry white beans

•     A carrot

•     The stalk of a celery

•     An onion

•     A clove of garlic in a shirt

•     a few leaves of sage

•     A teaspoon of coarse salt

Instructions

1.     The night before, soak the chickpeas and white beans in plenty of cold water with a teaspoon of baking soda, then leave them to soak overnight.

2.     The next morning, drain the chickpeas and beans and peel them.

3.     Wash the pork ribs, then put them in a saucepan with the chickpeas and beans.

4.     Add an onion cut in half, the washed and cleaned carrot, the washed celery stalk, the poached garlic, the washed sage leaves.

5.     Finally add the water: it will have to cover the chickpeas and the ribs by one or two fingers.

6.     Start cooking the chickpeas and ribs over low heat: they will have to cook for 3 hours, until the chickpeas and beans are soft and the pulp of the ribs comes off the bone.

7.     Serve the soup hot with ground pepper, a drop of oil and, to taste, croutons or dry bread.