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Sardinian Chick-Pea and Fennel Soup

Sardinian Chick-Pea and Fennel Soup Recipe

  • 2-½ 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
  • ¼ 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
  • ¼ cup coarsely grated or shredded fior di Sardegna or other mild sheep’s milk cheese, plus additional cheese for the table
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 297kcal (15%)
Total Fat 9g (14%)
Saturated Fat 2g (9%)
Cholesterol 4mg (1%)
Total Carbohydrate 46g
Dietary Fiber 7g
Sugars 3g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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