Leonardo Romanelli's Pasta e Ceci, or Chickpea and Pasta Soup

The mixture of chopped herbs that flavors many Italian dishes is called a battuto, and the next step is to sauté it over a fairly brisk flame.

You'll need a pot large enough to contain the soup, and if you have one with a non-stick coating it will be better.

In any case, heat 3/4 of the olive oil, add the battuto, season it with pepper and salt -- salt added at this stage it will contribute more to the flavor of the dish, and you can thus use less -- and keep an eye on it, stirring occasionally until the onions have become translucent and begun to color. Don't let them overbrown.