Maiorchina soup

Ingredients for 4 servings:

• 5 large potatoes
• 200 g lean bacon
• 4 beefsteak tomatoes
• 1 stalk(s) leek, cut into fine rings
• 1 vegetable onion(s), finely chopped
• 1 pointed cabbage
• 1 bulb(s) garlic, finely chopped
• 200 g chickpeas
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 20 minutes

an Italian variation of the famous Sopa Mallorquina

Soak the chickpeas in 1.5 liters of water the day before. The next day, cook the chickpeas in the soaking water over low heat, then cover and let cool. Finely dice the bacon and fry it in a little fat. Peel the potatoes and cut them into thin slices. Add them to the pan with the onion, garlic, and leek and fry. Finely chop the cabbage and add it. Peel the tomatoes, slice them, and add them to the chickpeas. Simmer the soup over low heat until the peas are cooked through. Add the tomatoes and the necessary water. Season to taste with pepper, salt, and/or granulated stock. If necessary, add a little water beforehand to adjust the consistency. Serve with toasted slices of bread and a drizzle of olive oil.