Sardinian Chickpea and Fennel Stew (Zuppa di Ceci e Finocchio alla Sarda)

If you are a poor, hungry Sardinian shepherd what sort of food would you make to sustain yourself while tending your sheep in the rural countryside?  This soup is one answer, being made from a few easily obtained ingredients and yet making for an imminently satisfying and hearty meal.  This recipe, inspired from one shared by Julia Della Croce in her 1994 Italy: The Vegetarian Table is really nothing other than the Sardinian version of the mainland Pasta e Fagioli (Pasta and Bean Soup) that has found its way into so many North American Italian restaurants.  But, this version tastes so much better. 

1 cup dry chickpeas
¼ cup extra virgin olive oil
1 large onion, diced
2 tablespoons garlic, minced
3 tablespoons Italian flat leaf parsley, minced
1 large fennel bulb, stalks and fronds removed, halved, cored and thinly sliced crosswise
½ cup minced fennel fronds
1 large potato, peeled and cut into small dice
2 cups tomato, peeled, seeded and coarsely chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dry
1 tablespoon salt
½ teaspoon freshly ground black pepper
6 cups stock
¼ cup ditalini or other small pasta
¼ cup grated Pecorino Romano cheese

Soak the chickpeas overnight in water.  Drain and place into a deep pan with 4 cups of water.  Bring to a boil, cover, and reduce heat.  Simmer until the chickpeas are tender, at least 2 hours.  Drain and set aside.

Heat the olive oil over medium in a soup pot.  Add in onion, garlic and 2 tablespoons parsley and sauté for about 10 minutes until the mixture begins to brown.  Add in the sliced fennel bulb, chopped fennel fronds and potato.  Sauté for another 10 minutes.  Add in the tomatoes, cooked chickpeas, rosemary, salt, and pepper along with the stock.  Bring to a boil, reduce heat and simmer, covered, for 10-15 minutes until the vegetables are cooked.  Add pasta and continue to simmer for another 10-15 minutes until the pasta is al dente.  Correct seasonings with additional salt and freshly ground black pepper. 

Remove from heat.  Stir in remaining parsley.  Ladle into bowls and garnish with the Pecarino cheese if you need not keep this a vegan dish. 

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