Black chickpeas soup with cardoncelli mushrooms and broccoli rabe

INGREDIENTS for 4 people

160 gr of previously soaked black chickpeas;
100 gr of broccoli rabe;
150 gr of cardoncelli mushrooms;
Celery, carrot and onion;

METHOD

Cook the chickpeas with carrot, celery and onion for about 2 hours. Meanwhile blanch the broccoli, then plunge into a large bowl of ice water. Clean and cut the mushrooms, then cook in olive oil, parsley and garlic. After that, sauté the cardoncelli mushrooms with chickpeas in extra virgin olive oil and garlic. Sauté the broccoli rabe with oil and a clove of garlic.