Broccoli And Chickpea Soup With Sagnarelli Recipes

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CHICKPEA AND BROCCOLI RABE SOUP



Chickpea and Broccoli Rabe Soup image

Provided by Alice Waters

Categories     Soup/Stew     Dinner     Lunch     Chickpea     Fall     Winter     Broccoli Rabe     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 quarts

Number Of Ingredients 13

2 teaspoons olive oil
2 slices pancetta, chopped fine
1 large or 2 small carrots, peeled and diced
2 celery stalks, diced
4 oregano sprigs
A pinch of dried chile flakes (optional)
Salt
4 garlic cloves, chopped
2 cups cooked chickpeas
2 cups chickpea cooking liquid
2 cups chicken stock
1 bunch of broccoli rabe
A drizzle of extra-virgin olive oil

Steps:

  • Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
  • Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
  • 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: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
  • Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
  • Bring to a boil and reduce to a simmer. Cook for 10 minutes.
  • Meanwhile, trim off and discard the woody stems from: 1 bunch of 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. Serve garnished with: A drizzle of extra-virgin olive oil

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