Ingredients:
800gr garbanzo beans
200gr fresh pork skin
100gr lard
1 onion
2 potatoes
2 big leeks
3 cloves garlic
1 carrot
1 small turnip
3 cabbage leaves
1 steal celery
Rosemary
Sage
Bay
Parsley
6 homemade bread slices
Oil
100gr dry mushrooms
Salt and pepper

Preparation:
Dip mushrooms in warm water for a while, drain, dry and mince them together with lard, one clove garlic, some rosemary and some sage.

Brown all for some minutes.

Soak garbanzo beans for 12 hours before cooking or use garbanzo beans in can. In a medium bowl, better if an earthenware one, pour garbanzo beans with 2 lt water, some oil, rosemary, sage, bay, one onion. Let cook for 2 hours.

In another small-bowl cook pork skin with all its grease.- when cooked drain with towel and add to garbanzo beans.

Add all other sliced or chopped vegetables and mushrooms

When beans are ready, mash potatoes and add salt and pepper as need. This mixture will be useful to reduce potatoes cooking water.

Pour soup in individual plate, over a toasted in oven slice of bread and rubbed with garlic

Serve with olive oil.