Entree: Spain – Balearic Islands – Sopes Mallorquines (Hearty Mallorcan vegetable and pork soup often finished with bread and local sausage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1.5 lb (700 g) pork shoulder, bone-in, cut into 1–1.5 inch pieces
- 6 oz (170 g) sobrassada, removed from casing
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, peeled and chopped (about 10 oz / 280 g)
- 2 carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
- 1 small cabbage, cored and thinly sliced (about 12 oz / 340 g)
- 6 cups (1.4 L) chicken or pork stock
- 1 cup (100 g) short pasta or broken fideuà noodles
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 8 slices rustic country bread, toasted (about 8 oz / 225 g)
- Lemon wedges for serving (optional)

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Brown the pork shoulder pieces in batches until well colored; transfer to a plate.
2. Add the sobrassada to the pot and cook briefly, breaking it up with a spoon to release its fat and flavor; remove most of the rendered fat, leaving a tablespoon.
3. Sauté the chopped onion and garlic in the reserved fat until translucent, about 5 minutes. Add the chopped tomatoes and paprika and cook until the tomatoes begin to break down, about 6–8 minutes.
4. Return the browned pork to the pot along with the soaked, drained chickpeas, carrots, potatoes, green beans, sliced cabbage, bay leaves and stock. Bring to a simmer, then cover and cook gently for 1 to 1¼ hours until pork and chickpeas are tender.
5. Remove the lid, add the short pasta or broken fideuà noodles and simmer uncovered until the pasta is cooked, about 8–10 minutes. Adjust salt and pepper to taste; if soup is too thick, add a little hot water or stock.
6. Stir in chopped parsley. To serve, place a slice or torn pieces of toasted rustic bread in each bowl and ladle the hot sopes over the bread so it soaks up the broth. Serve with lemon wedges if desired.