Chickpea and Broccoli Rabe Soup

Preparation

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