Sardinian Chick-Pea and Fennel Soup

• 2- 1/2 cups(two 16-ounce cans) chickpeas, rinsed and drained
• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 large clove garlic, chopped
• 2 tablespoons plus 1 teaspoon chopped fresh Italian parsley
• 1 large bulb fennel, stalks and fronds removed, halved, cored, and thinly sliced crosswise (about 2 cups)
• 3 tablespoons minced fresh fennel fronds
• 1 large boiling or baking potato, peeled and cut into small dice
• 2 cups peeled, seeded, and chopped fresh or canned plum tomatoes
• 1 tablespoon salt
• 1/4 teaspoon freshly milled black pepper
• 6 cups water, boiling
• 1 tablespoon salt, or to taste freshly milled black pepper
• 1 cup ditalini (little thimbles) pasta
• 1/4 cup coarsely grated or shredded fior di Sardegna or other mild sheeps milk cheese, plus additional cheese for the table

1. Rinse the chick-peas in cold water and drain.
2. In a soup kettle over low heat, warm the oil.
3. Add the onion, garlic, and the 2 tablespoons parsley; cover and cook gently, stirring occasionally, until the vegetables are lightly colored, about 5 minutes.
4. Remove the cover and add the fennel bulb and fronds and potato and saute for an additional 10 minutes.
5. Add the tomatoes, salt, and pepper, and then the chick-peas and boiling water.
6. Stir well, cover, and cook for 10 minutes over medium heat.
7. Add the pasta and salt and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender, about 10 minutes longer.
8. Taste and correct for salt and pepper.
9. Remove from the heat.
10. Stir in the 1 teaspoon parsley and the 1/4 cup cheese.
11. Ladle the soup into individual bowls and serve.
12. Pass additional cheese at the table.
13. VARIATION WITH ROSEMARY: To the tomatoes in the skillet, add 1 heaping tablespoon of tomato paste, then the salt and pepper.
14. In a blender or with a potato masher, crush half of the chickpeas.
15. Add them and the remaining whole chickpeas to the skillet with 7 cups of boiling stock or water.
16. Stir in 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried rosemary.
17. Proceed as directed in the recipe.

chickpeas, extra virgin olive oil, onion, clove garlic, fresh italian parsley, bulb fennel, fresh fennel, boiling, tomatoes, salt, black pepper, water, salt, ditalini, sheeps milk

Taken from www.cookstr.com/recipes/sardinian-chick-pea-and-fennel-soup (may not work)