Potaje de vigilia (spanish fasting soup with beans, thickened with bread)
Bread
From what I gather, there are versions of this soup all over Spain. I think, but am not certain, that what they have in common is chickpeas and bread to thicken the soup. They might also usually have spinach and potatoes. If I sound wishy washy, it is because I really don’t know anything about the soup, except I happened to come across 2 different versions of it from 2 different regions of Spain in 2 different cookbooks–and decided I would take what I liked best from both recipes to come up with my own. Which means mine is probably not very authentic but oh my lord it was delicious. <br />So where did I find it and what versions? First I found an Andalusian version from Clifford Wright in his book The Best Soups in the World. It intrigued me, and when I realized it was a traditional Lenten soup I figured I might find some versions of it in some of my other Spanish cookbooks. I forget if I checked all of them, but I did indeed find it in Claudia Roden’s outstanding The Food of Spain. Her version is Castilian, and she refers to it as a spinach and chickpea soup, with a meat free version during Lent. <br />
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