for Chickpea, Fennel, and Broccoli Rabe Soup
Need a gluten free and dairy free main course? for Chickpea, Fennel, and Broccoli Rabe Soup could be an excellent recipe to try. This recipe makes 4 servings with 410 calories, 15g of protein, and 23g of fat each. For $1.83 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up chickpea, garlic cloves, chicken stock, and a few other things to make it today. 680 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Healthy Green Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. If you like this recipe, take a look at these similar recipes: Crispy Broccoli Rabe, Chickpea, And Fresh Ricotta Salad, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Broccoli Rabe Soup.
Servings: 4
Ingredients:
*1 bunch of broccoli rabe (or slightly less if your bunch is giant), washed, drained, and coarsely chopped
*2 small carrots, peeled if not organic and diced
*2 cups water, vegetable, or chicken stock
*2 cups chickpea cooking liquid (or water if you used canned chickpeas)
*pinch of dried chile flakes
*1 fennel bulb, trimmed and diced (or use 2 celery stalks, diced)
*4 garlic cloves
*2 teaspoons olive oil
*drizzle of extra-virgin olive oil (I added a little balsamic vinegar, as well)
*1 onion, diced
*4 oregano sprigs (or use the leaves from a couple of thyme sprigs)
*2 slices pancetta, chopped fine
*sea salt
*2 cups cooked chickpeas, or slightly more
Equipment:
pot
Cooking instruction summary:
1. Heat the olive oil in a large pot over medium heat. Add the onion and pancetta and cook for a couple of minutes.2. Add the carrots, fennel or celery, onion, herbs and chile flakes and cook, stirring now and then, for about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When they are cooked add the salt, garlic, and chickpeas.3. Add the chickpea cooking liquid or water and the additional water or stock. Bring the soup to a boil, then reduce the heat to a simmer, adding more liquid if necessary, and cook for 10 minutes.4. Add the greens to the soup and cook for another 10 minutes. Taste for salt and garnish with a drizzle of olive oil and a splash of balsamic vinegar, if desired (my addition). Add freshly ground black pepper, too, if you like.
Step by step:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and pancetta and cook for a couple of minutes.
3. Add the carrots, fennel or celery, onion, herbs and chile flakes and cook, stirring now and then, for about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When they are cooked add the salt, garlic, and chickpeas.
4. Add the chickpea cooking liquid or water and the additional water or stock. Bring the soup to a boil, then reduce the heat to a simmer, adding more liquid if necessary, and cook for 10 minutes.
5. Add the greens to the soup and cook for another 10 minutes. Taste for salt and garnish with a drizzle of olive oil and a splash of balsamic vinegar, if desired (my addition).
6. Add freshly ground black pepper, too, if you like.
Nutrition Information:
covered percent of daily need
