This is another that can be easily double to freeze half for another week. Make this soup with some of your bone broth to be really hearty, or veggie broth for a lighter version. You can substitute cannellini or cranberry beans for the chickpeas, or try fennel instead of celery. From Alice Water’s Art of Simple Food II.
- 1-2 tbsp bone broth fat
- 1 large or 2 small carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 4 oregano sprigs
- a pinch of dried chile flakes (optional)
- 4 garlic cloves, chopped
- 2 cups cooked chickpeas/garbonzos
- 2 cups chickpea cooking liquid
- 2 cups bone broth
- 1 bunch broccoli rabe, trimmed, woody stems removed and coarsly chopped
Heat a heavy-bottomed pot over medium heat and add fat.
When melted, add carrots, celery, onion, oregano, and chile flakes.
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, garlic, and chickpeas.
Cook for a few minutes and pour in liquids. Bring to a boil and reduce to a simmer.
Cook for 10 mintues.
Add broccoli rabe to the soup and cook for another 10 minutes or until the rabe stems are tender.
Taste for salt and adjust as needed.
Garnish with a drizzle of good olive oil.