Zuppa di Ceci e Costine

• 4 tbsp extra virgin olive oil, plus extra for drizzling
• 800 g meaty pork spare ribs, separated
• 2

Put the olive oil in a large saucepan and fry the spare ribs, browning each side. Keep in the pan. Add all the chopped fresh vegetables and sun-dried tomatoes and cook for a further 10 minutes.

Add the water and bring to the boil. Simmer over a medium heat for 1 hour, then scoop off and discard the fat from the top of the liquid. Add the drained chickpeas, the chilli and basil and cook