Sardinian Chick-Pea and Fennel Soup Recipe

Name: Sardinian Chick-Pea and Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

3707

kcal

Calories

376

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Sardinian Chick-Pea and Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sardinian Chick-Pea and Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions