Name: Chickpea and Fennel Soup
Total time: 10 h 15 min
Cuisine: ItalianEurope
Ingredients: Salt and pepper; 1 pound (2¾ cups) dried chickpeas , picked over and rinsed; 1 tablespoon extra-virgin olive oil , plus extra for serving; 2 ounces pancetta , chopped fine; 2 fennel bulbs , 2 tablespoons fronds minced, stalks discarded, bulbs quartered, cored, and sliced thin crosswise; 1 onion , chopped fine; 4 garlic cloves , minced; 1 tablespoon tomato paste; 1 teaspoon fennel seeds; ¼ teaspoon red pepper flakes; 5 cups chicken or vegetable broth; 2 bay leaves; grated Pecorino Romano cheese

Why This Recipe Works

Fennel's fronds, flowers, and seeds add an anise aroma to everything from salads, fish, and meat dishes to sausages, soups, and stews. One such dish is a satisfying chickpea and fennel soup in which the unique, delicate flavor of the fennel balances the ultrasavory presence of cooked chickpeas and pancetta. Since we would need to rely on milder cultivated fennel for our version of this Sardinian soup, we used the bulbs in addition to the fronds and added some dried fennel seeds to achieve ample fennel flavor. Hearty chickpeas—or ceci—form the backbone of this soup. To ensure our chickpeas were soft and creamy with tender skins, we soaked them overnight in salted water. Traditionally, some kind of pork fat is added to give this soup a mild meaty flavor and a touch of richness; in our version, a bit of pancetta does the job. For a well-rounded finish, we topped individual portions with extra-virgin olive oil and tangy, salty sheep's-milk Pecorino, another Sardinian staple.

Before You Begin

If you're pressed for time you can quick-soak your beans. In step 1, combine the salt, water, and beans in a Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Look for bright white fennel bulbs with firm stalks and fresh fronds.

Instructions

Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Cook oil and pancetta in Dutch oven over medium heat until fat begins to render, about 2 minutes. Stir in sliced fennel, onion, and ½ teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic, tomato paste, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.

Stir in 7 cups water, chickpeas, broth, and bay leaves and bring to boil, skimming off any foam that rises to surface. Reduce to gentle simmer and cook until chickpeas are tender, 1¼ to 1¾ hours.

Discard bay leaves. Stir in fennel fronds and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and passing Pecorino separately.