Chickpea and Fennel Soup

Name: Chickpea and Fennel Soup
Yield: Serves 4 to 6
Cuisine: Italian
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

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Wild fennel grows abundantly throughout Sardinia, where it's prized for its health and digestive benefits in addition to its exquisite flavor.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4 to 6

TIME2¼ hours, plus 8 hours soaking

Italian Name:Zuppa di ceci e finocchi

A cookbook recipe exclusively for All-Access members from Tasting Italy

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...

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