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Asti-style soup with pork ribs, chickpeas and potatoes

Updated: Jan 7, 2021

A wonderful light stew with pork ribs seasoned with rosemary. I occasionally add spinach to this soup too. wonderful on a fall evening with fresh baked bread and a glass of wine.

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16 oz can of beans. Cannelloni or chickpeas

1 medium potato (4-6 oz), cut into bite sized cubes

1 medium onion, sliced fine

1 tablespoon garlic, finely diced

2 bay leaves

1 tablespoon rosemary, finely diced

1-11/2 lb pork ribs, cut into individual ribs and halved

Olive oil

Salt and black pepper to taste.

Add olive oil to a pan and heat up. Add onions and sauté on medium till it is pale gold in color, about 6-10 minutes. Add garlic and cook till it is fragrant and colored. Add rosemary and bay leaves and toss for 30 seconds. Add ribs and toss till they are well coated and starting to cook, about 10 minutes. Add potatoes, salt and potatoes and water to cover the ribs. Stir well to mix. Bring to a boil and then simmer gently for 60 minutes, stir occasionally. Add beans and simmer for an additional 30 minutes.

The stew should have very tender ribs, the meat almost falling off the bone, the sauce should be thick, if not thicken on the stove. If too dry add water.

Serve with fresh parsley on top.

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