====== Chickpea and Brocolli Rabe Soup ======
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===== Ingredients =====
  * 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)
  * Salt
  * 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
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===== Info =====
  * **Prep:** 30
  * **Cook:** 20
  * **Serves:** 2 quarts
  * [[https://www.thekitchn.com/recipe-alice-waters-chickpea-and-broccoli-rabe-soup-227429|Source]]


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===== Directions =====
  - 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.

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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
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{{tag>chickpeas stock brocolli brocolli_rabe bacon pancetta carrot celery}}
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