Chickpea And Broccoli Rabe Soup

• 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. Heat a heavy-bottomed pot over medium heat. Add:
2. Cook for 3 minutes and then add:
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:
4. Cook for a few minutes and pour in:
5. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
6. Meanwhile, trim off and discard the woody stems from:
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:

olive oil, pancetta, carrots, celery stalks, oregano sprigs, chile flakes, salt, garlic, chickpeas, chickpea cooking liquid, chicken stock, broccoli rabe, drizzle of extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/chickpea-and-broccoli-rabe-soup-51207210 (may not work)