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