Best 5 Chickpea And Broccoli Rabe Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to a delightful culinary journey with our featured dish: Chickpea and Broccoli Rabe Soup! This incredibly flavorful and nutritious soup is a true symphony of flavors, textures, and health benefits. Prepared with wholesome chickpeas, tender broccoli rabe, aromatic garlic, savory onions, and a medley of spices, this soup promises a satisfying and nourishing experience.

In this comprehensive article, we present you with not just one, but three enticing variations of this chickpea and broccoli rabe soup. Each recipe caters to different dietary preferences and taste buds, ensuring that everyone can relish this culinary delight.

**1. Classic Chickpea and Broccoli Rabe Soup:** This timeless recipe forms the foundation of our culinary exploration. Simple yet bursting with flavor, it combines chickpeas, broccoli rabe, garlic, onions, vegetable broth, and a touch of red pepper flakes for a comforting and classic soup.

**2. Creamy Chickpea and Broccoli Rabe Soup:** Indulge in a velvety and luscious twist on the classic recipe. This creamy rendition introduces coconut milk or cashew cream, adding a rich and velvety texture that perfectly complements the hearty chickpeas and broccoli rabe.

**3. Spicy Chickpea and Broccoli Rabe Soup:** Prepare yourself for a fiery and flavorful adventure with this spicy variation. Incorporating chili peppers or cayenne pepper, this recipe ignites your taste buds with a delightful warmth that pairs wonderfully with the earthy notes of broccoli rabe and chickpeas.

Whether you prefer a classic, creamy, or spicy experience, our trio of chickpea and broccoli rabe soup recipes guarantees a satisfying and delicious journey. So, let's embark on this culinary adventure together and discover the perfect soup to tantalize your taste buds!

Let's cook with our recipes!

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE



Olive Oil-Braised Chickpeas and Broccoli Rabe image

Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.

Provided by Ali Slagle

Categories     dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 rosemary sprig
1 teaspoon fennel seeds
1/2 teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed
1 (15-ounce) can chickpeas, drained and rinsed
Kosher salt and black pepper
Crusty bread, for serving

Steps:

  • Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
  • Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
  • Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
  • Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI



Chicken & Broccoli Rabe Soup with Tortellini image

With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big, comforting hug in a bowl! -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (3-1/4 quarts).

Number Of Ingredients 16

1 pound broccoli rabe
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper, divided
2 tablespoons olive oil
1/4 pound diced pancetta or 4 bacon strips, chopped
1 large onion, chopped
4 garlic cloves, minced
2 cartons (32 ounces each) chicken stock
1 can (15 ounces) tomato sauce
3 fresh thyme sprigs
3 tablespoons minced fresh parsley
1 bay leaf
1/4 cup grated Parmesan cheese
1 rotisserie chicken, skin removed, shredded
1 package (19 ounces) frozen cheese tortellini
Additional grated Parmesan cheese

Steps:

  • Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

Nutrition Facts : Calories 328 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 1058mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

SAUSAGE, BEANS AND BROCCOLI RABE SOUP



Sausage, Beans and Broccoli Rabe Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Steps:

  • Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

CHICKPEA AND BROCCOLI RABE SOUP



Chickpea and Broccoli Rabe Soup image

Provided by Alice Waters

Categories     Soup/Stew     Dinner     Lunch     Chickpea     Fall     Winter     Broccoli Rabe     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 quarts

Number Of Ingredients 13

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

Steps:

  • Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
  • Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
  • 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 4 garlic cloves, chopped 2 cups cooked chickpeas
  • Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
  • Bring to a boil and reduce to a simmer. Cook for 10 minutes.
  • Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
  • 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: A drizzle of extra-virgin olive oil

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Look for fresh, tender broccoli rabe and firm, ripe tomatoes.
  • Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch. Overcooked vegetables will become mushy and lose their flavor.
  • Use a good quality broth: This is the base of your soup, so it's important to use a broth that you like the taste of. You can use chicken broth, vegetable broth, or even a combination of the two.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a little extra flavor.
  • Serve the soup hot: This soup is best enjoyed hot, so serve it immediately after it's made.

Conclusion:

Chickpea and Broccoli Rabe Soup is a delicious and healthy soup that's perfect for a quick and easy meal. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. This soup is also very versatile, so you can easily customize it to your own taste. Try adding different vegetables, spices, or herbs to create a soup that's uniquely yours.

Related Topics