Mary was the saint of the family and the maker of great soup. She called soup a "belly wash" and after you've tasted the rich amber-green, sweetly bitter broth of this simple dish, you'll know why. I'm not sure if Mom used the pepper flakes, but Lydia Bastianich, of TV and New York restaurant fame, uses them in almost every dish, and I'll bet Aunt Mary, like Mom might have admitted that someone may have "waltzed into the kitchen" and suggested this addition.

--Joe Ortiz

1 bunch broccoli rabe, washed and trimmed of half an inch of its bottom stem
2 small white onions, pealed and quartered
6 to 8 cloves of garlic, smashed with the side of the knife, pealed and rough chopped
1/2 teaspoon pepper flakes
2 teaspoons salt, pepper to taste
1 14 oz. can chicken broth
2 to 4 cups water
grated parmesan for garnish
a drizzle of olive oil

In a medium casserole place the olive oil, garlic and onion, and sauté over low heat four to five minutes, until the aromatics are limp but not burnt. Add the pepper flakes.

Add the broccoli rabe (it's okay if it's still a little wet), the salt and pepper and toss it with the oil several minutes just to coat and cook it a little.

Add the stock and water and turn up the heat.

When the soup starts to to a boil, reduce the heat as low as it will go and let it simmer for 1 1/2 hours. That's right. Like Fredo the bookie used to say, "Trust me on this one," and he knew a little about soup, too.

When it's done, correct for salt and pepper, ladle into soup bowls, garnish with the grated Parmesan and a light drizzle of olive oil.