4 ounces salt pork, chopped
4 ounces olive oil
2 pounds chopped onion
1 pound chopped celery
1 pound chopped carrots
1 pound chopped green bell pepper
1 pound cabbage, cut chiffonade
6 clove garlic, minced
2 pounds fresh plum tomatoes, chopped
2 gallons chicken stock
8 ounces cooked chickpeas
12 ounces cooked black eye peas
12 ounces ditalini pasta, cooked and drained
Salt and pepper to taste
1. Render salt pork in oil, being careful not to brown
2. Add onions, garlic, carrots, peppers and cabbage; cook until onions are translucent
3. Add tomatoes and stock
4. Simmer until vegetables are tender
5. Add chickpeas, black-eyed peas, and ditalini, simmering until tender
6. Adjust seasoning with salt and pepper.
