Garbanzo Bean and Sardinian Fregola Soup

This is a great soup from the Mediterranean Islands. I love to cook this one in Fall just as the weather begins to turn. Fregola is small Pasta that has a great smoky flavor.

Ingredients:
2 quarts chicken stock
1-15oz can garbanzo beans, drained and rinsed
10 ounces Sardinian Fregola
2 tablespoons extra-virgin olive oil
1 sprig fresh rosemary
salt and freshly ground pepper

In a large pot, warm the chicken stock. Place the garbanzo beans in a blender or food processor, and puree until smooth, adding a little water if necessary. Add the garbanzo bean puree to the pot with the chicken stock, and bring to a boil. Add the Fregola, and cook until al dente about 10 minutes. In a small sauce pan over medium heat, gently warm the olive oil with rosemary leaves to infuse the flavor of the oil. This should take about 3 minutes at about 200 degrees F. Add this infused oil to the soup, use the rosemary leaves for garnish. Season the soup with salt and pepper, and served garnished with the rosemary leaves and a toasted cheese crustini. Serves 4.

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