italian chick pea soup

by Diana

1 1/2 c. dried chick peas OR 20 oz can chick peas
1 slice salt pork, diced
1 large onion, thinly sliced
1 small carrot, diced
1 celery stalk, minced
1 small white turnip, diced
3 tomatoes, seeded, chopped OR 1 c. drained, canned tomatoes
1 garlic clove, minced
1/2 c. uncooked shell noodles
salt, pepper
grate Parmesan cheese

Soak dried peas overnight in water and cover. Fry pork in a heavy saucepan over medium heat until crisp. Add onion and saute about 3 minutes. Add remaining vegetables and garlic and cook another 10 minutes. Add drained peas, 5 c. of warm water and noodles. Simmer uncovered over a low heat, allowing the soup to bubble gently for about 1 hour or until the dried peas are tender. (If using canned peas, simmer for 30 minutes). Season to taste and serve with Parmesan cheese.

Serves 5-6.