Farmhouse Soup

• 200 g dried garbanzo beans
• 4 liters water
• 400 g veal, osso bucco
• 1 onion, halved, thickly sliced
• 2 sprigs fresh rosemary
• 2 dried bay leaves
• 3 sprigs fresh parsley
• 1 large carrot, peeled, thickly sliced
• 1 large potato, peeled, finely chopped
• 1 parsnip, peeled, thickly sliced
• 1 leek, pale section only, halved, washed, dried, thickly sliced
• 1 (800 g) can diced tomatoes
• 100 g long grain brown rice (1/2 cup)
• 125 g tomato paste
• 300 g broccoli florets
• 200 g sliced green beans

1. 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.
2. 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.
3. Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
4. Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
5. Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
6. Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
7. Ladle among the serving bowls and serve.

garbanzo beans, liters water, veal, onion, rosemary, bay leaves, parsley, carrot, potato, parsnip, section, tomatoes, long grain brown rice, tomato paste, broccoli florets, green beans

Taken from www.food.com/recipe/farmhouse-soup-258257 (may not work)