"This soup freezes well.
time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat."
dried garbanzo beans
veal, osso bucco
onion, halved, thickly sliced
dried bay leaves
carrot, peeled, thickly sliced
potato, peeled, finely chopped
parsnip, peeled, thickly sliced
leek, pale section only, halved, washed, dried, thickly sliced
1 (800 g) cans
long grain brown rice
( 1/2 cup)
sliced green beans
Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.