- 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
- 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