for Chickpea, Fennel, and Broccoli Rabe Soup | Food Stuff

Name: for Chickpea, Fennel, and Broccoli Rabe Soup | Food Stuff
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

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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