Source: Christophe Hille, formerly of A16.

Serves 2 to 4

INGREDIENTS

1 quart chickpeas, cooked and salted, left to rest in the cooking liquid
1 quart dandelion greens, blanched, shocked in ice water and chopped
2 small onion, diced
3 ribs celery, diced
12 slices guanciale or pancetta
2 bay leaves
Abundant olive oil
Salt to taste
Chile oil

PREPARATION

1. In a large stock pot or rondeau, sweat the guanciale and bay leaves in around a cup of olive oil until nicely browned.
   
   
2. Add the onions and celery and continue cooking until tender.
   
   
3. Add the cooked chickpeas with enough liquid to cover the ingredients.
   
   
4. Bring to a boil, add the dandelion greens and cook at a high simmer until the greens are tender.
   
   
5. Remove from the heat and check the seasoning, adjusting as needed.
   
   
6. Can be served immediately or cooled down and stored for later use.
   
   
7. Serve with a grilled bruschetta and chile oil poured over the soup.