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Chickpea and Broccoli Rabe Soup

4.2

(4)

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Ingredients

Makes about 2 quarts

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

  1. Step 1

    Heat a heavy-bottomed pot over medium heat. Add:
    2 teaspoons olive oil
    2 slices pancetta, chopped fine

    Step 2

    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)

    Step 3

    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

    Step 4

    Cook for a few minutes and pour in:
    2 cups chickpea cooking liquid
    2 cups chicken stock

    Step 5

    Bring to a boil and reduce to a simmer. Cook for 10 minutes.

    Step 6

    Meanwhile, trim off and discard the woody stems from:
    1 bunch of broccoli rabe

    Step 7

    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

Variations

• Use 1 small bulb of fennel in place of the celery.
• Use cannellini or borlotti (cranberry) beans instead of chickpeas.

Reprinted with permission fromThe Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Gardenby Alice Waters. Copyright © 2013 by Alice Waters. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.ALICE WATERSis the owner of Chez Panisse Restaurant and Café in Berkeley, California, and the founder of the Edible Schoolyard Project. She has received three James Beard awards and the IACP Lifetime Achievement award. Her most recent books are theNew York Timesbestsellers40 Years of Chez PanisseandThe Art of Simple Food,In the Green KitchenandThe Edible Schoolyard.
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Reviews (4)

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  • Made a similar recipe based upon a recipe by Deborah Madison. Check out my post at http://www.cookingthekitchen.com/broccoli-rabe-white-bean-soup/#

    • bar49

    • Brooklyn, NY

    • 2/22/2016

  • I wanted to make a "mostly veggie" soup to serve with toasted bread and cheese for a winter dinner. This is certainly a hearty offering, and it smelled great cooking. However, I took issue with the very strong flavors of the pancetta, 4 cloves of garlic and oregano. They overwhelmed the delicate vegetable flavors and I didn't like the end result. Having said that... my husband and son ate more than one bowl each, enthusiastically, and loved the garlic! If you make this recipe you've got to love a very aromatic strong broth and lots of texture. Maybe I'll try it again with less garlic and sub thyme for the oregano...

    • coloradomom

    • 11/13/2015

  • Delicious & easy. I had made this recipe countless times and use the base for other soups.

    • cooking_at_home

    • London, UK

    • 8/16/2015

  • I'd love to try this some time. In the mean time, as a busy student, I'll stick with my own recipe: //m.fonts4kids.com/recipes/member/views/BROCCOLI-CECI-SOUP-52572831

    • bertgaribay

    • San Diego

    • 1/23/2014

Tags Soup Soup/Stew Chickpea Bean and Legume Vegetable Broccoli Rabe Main Side Starter Lunch Dinner Dairy Free Nut Free Gluten Free Fall Winter 烹饪书
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