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1
Rinse the chickpeas and put them in the soup pot with enough cold water to cover them by at least 4 inches.
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2
Let them soak for 12 to 24 hours in a cool place.
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3
Drain and rinse the chickpeas; put them in the soup pot with 8 quarts of fresh cold water, the bay leaves, and potatoes.
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4
Over high heat, bring the water to a boil, stirring often, and then keep it gently bubbling.
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5
Meanwhile, prepare the pestata, the paste that is the seasoning base.
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6
Put about half of the onion, celery, and carrot chunks and half the garlic cloves in the food processor.
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7
Process into a finely minced paste, scraping down the bowl a few times.
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8
Empty the paste into a mixing bowl, process the remaining vegetables the same way, and mix the pestata batches together.
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9
(If your food processor is small, make the pestata in three batches.)
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10
Pour the olive oil into the big skillet, and set over medium-high heat.
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11
Stir in all of the pestatanow it becomes a soffrittoand cook until the moisture has largely evaporated, about 10 minutes, stirring frequently.
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12
Pour in the crushed tomatoes, stir well, bring to a boil, and cook for a few minutes, until slightly reduced.
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13
Scrape the soffritto into the pot of beans and potatoes, and stir to disperse it completely.
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14
Cover the pot partially, and bring the broth to a gentle bubbling boil.
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15
When the chickpeas have been cooking for about 1 hour total, stir in the 2 tablespoons salt and drop in the slab of pork ribs.
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16
Bring to a gentle boil, and cook for another 1/2 hour, partially covered, allowing the volume to reduce slowly and steadily.
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17
After cooking for 1 1/2 hours, by which time the beans should be nearly tender, drop in the smoked sausage and bring the soup to the boil again.
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18
Cook uncovered until the beans are completely soft and the soup has a nice density, 30 minutes or longer, then turn off the heat.
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19
Remove the meats to a platter.
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20
To create a thickening, scoop out half of the chickpeas (about 3 cups) and as many chunks of potato as you can find, and drop them in the food-processor bowl.
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21
Add a cup or two of broth, process to a thick puree, and scrape it back into the soup.
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22
Stir well, and simmer for 5 minutes or longer if the soup needs more reduction.
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23
Season to taste with freshly ground black pepper and salt if needed.
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24
Serve the soup firstwith a drizzle of olive oil and a sprinkling of grated cheese over each portionthen the sliced meats as a second course.
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25
Or put a rib and a few slices of sausage in every soup bowl, and enjoy them together.
