Hearty Chickpea & Broccoli Rabe Soup

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1/4 cup ditalini pasta or small macaroni (it will expand a lot)

1/2 pound broccoli rabe, cut into 1-inch lengths, or broccoli crowns, cut into 1/2-inch florets

2 cloves garlic, lightly crushed

3 tablespoons olive oil

1 quart low-salt vegetable broth

2 cups water

2 1/2 cups cooked or canned (from about 1 1/2 cans) garbanzo beans, drained and rinsed

1 cup low- or no-salt pureed tomatoes, or a 14-ounce can low- or no-salt chopped tomatoes (drained if chopped)

Salt and pepper to taste

Lemon juice to taste

4 thick slices country bread, plus more on the side

Extra virgin olive oil to taste

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