Chickpea and Brocolli Rabe Soup
- 2 teaspoons olive oil
- 2 slices pancetta or bacon, chopped fine
- 1 large or 2 small carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 4 oregano sprigs
- A pinch of dried chile flakes (optional)
- 4 garlic cloves
- 2 cups cooked chickpeas, canned or prepared from dried
- 2 cups chickpea cooking liquid (see note below)
- 2 cups chicken stock or broth
- 1 bunch broccoli rabe
- A Drizzle of extra-virgin olive oil
- Prep: 30
- Cook: 20
- Serves: 2 quarts
- Heat a heavy-bottomed pot over medium heat. Add the olive oil and pancetta; cook for 3 minutes; and then add the carrots, celery, onion, oregano, and chile flakes. Cook, stirring now and then, until soft and lightly browned, about 12 minutes.
- Turn down the heat if the vegetables start to brown too quickly.
- When the vegetables are cooked, add the salt, garlic, and cooked chickpeas. Cook for a few minutes, and then pour in the chickpea cooking liquid and chicken stock. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
- Meanwhile, trim off and discard the woody stems from the broccoli rabe. Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed.
Variations: Use 1 small bulb of fennel in place of the celery; use cannellini or borlotti (cranberry) beans instead of chickpeas. Canned Beans: If using canned beans omit the chickpea liquid and use 4 cups of chicken stock or broth
recipes/soups/chickpea_and_brocolli_rabe_soup.txt · Last modified: 2021/09/15 00:44 (external edit)