Forager's Fregola Soup

Fregola Sarda reminds people of Israeli cous cous, but to me there's no comparison. Fregola are densely packed, round pastina made with semolina flour and toasted. You cook fregola in boiling water (or broth) for about fifteen minutes and you get a great semi-soft, semi-tough texture with each tiny ball. Because the rolled flour is toasted, there is a slight nutty flavor to fregola. The "Sarda" part refers to Sardinia, where fregola originated. You can find fregola in specialty markets, in NYC I've seen it in Di Palo's on Grand Street, Dean & Deluca on Broadway, and some specialty markets in Brooklyn. The big corporate chains (Whole Foods) will start carrying it soon because it's becoming trendy and because whoever makes it over in Italy has caught on to the rustic-looking-packaging-800%-markup strategy. I paid about $6 for 1.1 lbs (500 g) at Di Palo and $6.49 for the same package in Brooklyn...not bad. Both times it looked like this:
You can make it for a cold salad like you would with cous cous but again it's not cous cous. Anyway, I prefer fregola in soup. My first experience with fregola was with a recipe for Fregula con Cocciula (Fregola with Clams), a golden soup prepared with small clams, small chunks of pancetta, thin slices of garlic, a tablespoon of tomato paste, saffron threads, and a toasted crostini (recipe: saute the first four ingredients for five minutes and mix into fregola that has been cooking in boiling broth for ten minutes, cook for five more minutes, serve topped with the last two ingredients - done).

The other night I mixed fregola with a woodsy soup recipe to great success. Woods, nuts, sage. This is a forager's soup.

Forager's Fregola Soup
Serves 4
10 oz Fregola Sarda
10 cups fresh chicken broth
20-30 oz cannellini beans (2 small cans, 1 large one)
5 oz baby spinach, washed, drained
sage, about 8 leaves
garlic, four cloves thinly thinly sliced

olive oil
white truffle oil
salt
pepper

1. Heat the chicken broth until it boils, when it does, reduce to a simmer and throw in the fregola, you want it to cook at least 15 minutes, stir occasionally.

2. Add the sage and garlic into a small pan and very slowly heat until the leaves and slices crackle (maybe five minutes).

3. Rinse the beans and then, in a food processor, or, with a fork, mash them into a paste.

4. Add the bean paste to the garlic, add a little more olive oil, and then add to the soup.

5. Five minutes before serving, throw in the spinach and stir it into the simmering broth.

6. Top with a copious amount of salt and pepper to taste. Serve with two brave drops of white truffle oil per bowl. Bless America. Bless Sardinia.