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Sardinian soup
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This is a Sardinian soup, drawn from Alessandro Molina Pradelli's La Cucina Sarda. It's one of the more colorful soups I've come across.
Ingredients for 6 people
12 ounces (350 g) dried chickpeas
10 ounces (300 g) fresh spinach or beat greens
8 ounces (200 g) dry pasta -- ditalini or some other small, tubular form
An onion, chopped
1/3 cup olive oil
1/2 teaspoon powdered saffron
Preparation
Soak the chickpeas for at least 24 hours, or more if you have the time. Rinse them well, picking through them to remove stray stones, rub them between your fingers to eliminate seed skins, and set them to cook in 1 1/2 quarts of water. While they're cooking wash the spinach well. When the chickpeas are about half done (a bit more than an hour) add the spinach and a pinch of salt, and continue to cook over a moderate flame. In the meantime, saut? the minced onion separately. When it has become a gentle gold stir it into the chickpeas along with the saffron and continue cooking. Once the chickpeas have become soft and creamy stir in the pasta, cook, stirring, until it is done, adding a little more boiling water if necessary (the soup should be thick but not bone dry), and serve.