Sardinian Chick-Pea and Fennel Soup

Course Main Dishes Total Time A Day Or More

Ingredients in this Recipe

1 cup ditalini (“little thimbles”) pasta
1 large boiling or baking potato, peeled and cut into small dice
1 large bulb fennel, stalks and fronds removed, halved, cored, and thinly sliced crosswise (about 2 cups)
1 large clove garlic, chopped
1 onion, chopped
1 tablespoon salt
2 cups peeled, seeded, and chopped fresh or canned plum tomatoes
2 tablespoons plus 1 teaspoon chopped fresh Italian parsley
2 ½ cups(two 16 ounce cans) chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil
6 cups water, boiling
¼ cup coarsely grated or shredded fior di Sardegna or other mild sheep’s milk cheese, plus additional cheese for the table
¼ teaspoon freshly milled black pepper

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