- 3 C cooked garbanzo beans (2 15 oz. cans), drained
- 1 large bunch broccoli rabe
- 3 T olive oil
- 1 small yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 bay leaf
- 1 t dried oregano
- 1 1/2 C bean cooking liquid, vegetable stock, or water
- Kosher or sea salt
- Ground black pepper
- For serving: grated parmesan cheese, chopped fresh parsley, bread or crostini
- If cooking the beans yourself (from about 1 1/4 cup dried beans), boil them with any of the following you have on hand: bay leaf, quartered onion, parsley sprigs, sliced garlic clove, and a splash of olive oil.
- Remove leaves from the broccoli rabe, wash, and roughly chop. Use a vegetable peeler to peel the stalks, then chop them (and the florets) finely and combine with the leaves.
- In a large skillet, heat oil over medium, then add onion, carrot, bay leaf, and oregano. Cook, stirring, until vegetables are softened, 8 to 10 minutes. Add broccoli rabe and 1 cup of the liquid and cook until the leaves are wilted. Add the garbanzo beans and simmer gently about 20 minutes, until broccoli rabe stems are soft and no longer bitter. If the pan gets dry, add more of the liquid: you want to end up with some broth in the pan, but not enough for a traditional soup. Season with salt and pepper and serve in bowls with the prescribed accompaniments, being generous with the cheese.
Adapted from the must-have cookbook, The New Vegetarian Cooking for Everyone.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup/stew
- Cuisine: Vegetarian