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

Return the soup to the fire and continue simmering it. In the meantime, heat the remaining olive oil in a small nonstick pan, and once it is hot add the minced rosemary leaves, which will sfumare, or herbalize the oil. Cook, stirring, for about 30 seconds, and then stir the herbalized oil into the soup pot.

Note: You can use other herbs to flavor this way too.