If you’re craving a meal that delivers comfort, heartiness, and the soulful flavors of Italy in a single bowl, Pasta e Ceci is a must-try. This rustic chickpea and pasta stew is a beloved classic, cherished for its simple ingredients that transform into something much greater than the sum of their parts. Whether you’re a seasoned home cook or brand new to Italian cooking, the magical combination of pantry staples and a few fresh veggies is pure dinnertime bliss. With its creamy texture and savory aroma, it’s no wonder that Pasta e Ceci remains a go-to for both quick weeknight warmth and lingering weekend feasts.
Ingredients You’ll Need
Gather just a handful of simple ingredients and you’re on your way to making Pasta e Ceci. Each one plays a special role: some build a deep, savory base, while others add brightness or a pop of color. Let’s take a closer look at what you’ll need and why it matters.
- Olive oil: The foundation of any great Italian soup, infusing richness and a fruity undertone from the first sizzle.
- Yellow onion (diced): Adds sweet depth; sautéing it until golden makes a noticeable difference in flavor.
- Garlic (minced): Just a couple of cloves provide warm, aromatic notes that tie the dish together.
- Celery (diced): Offers essential earthiness and a subtle, herbal crunch in each spoonful.
- Carrot (diced): Brings a touch of natural sweetness and lovely color contrast to the bowl.
- Tomato paste: A spoonful enhances the umami depth and gives the base a gentle, rust-colored hue.
- Rosemary (chopped or dried): Lends woody, Mediterranean scent and flavor; fresh or dried both work well.
- Chili flakes (optional): For those who like a little warmth, this adds a gentle kick that brightens the broth.
- Chickpeas (drained & rinsed): The star of the show, chickpeas deliver creaminess and protein in every bite.
- Vegetable broth or water: Choose broth for deeper flavor, or water to let the chickpeas and veggies shine more purely.
- Small pasta (like ditalini or elbow): Tiny pasta nests perfectly in the soup, making each bite satisfying and fun to eat.
- Salt and black pepper: To fine-tune and highlight all those Mediterranean flavors at the end.
- Extra olive oil and grated Parmesan for serving: A drizzle and a sprinkle finish each bowl with richness and a savory flourish.
How to Make Pasta e Ceci
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot—this trio, known as soffritto in Italian cooking, forms a fragrant foundation. Allow them to soften and become golden, stirring occasionally for 5 to 7 minutes. It’s worth lingering here, letting the flavors coax themselves out, as this groundwork makes Pasta e Ceci especially cozy and flavorful.
Step 2: Build the Flavor
Stir in the minced garlic, tomato paste, rosemary, and chili flakes (if you like a gently spicy note). Sauté everything for about a minute, just until the garlic is fragrant and the tomato paste darkens slightly. This step helps meld the ingredients into a deeply savory base. You’ll smell when it’s just right—rich, herby, and a little tangy from the tomato.
Step 3: Add the Chickpeas
Next, add the drained and rinsed chickpeas to the pot. Stir well to coat them with all that beautiful flavor from the soffritto and herbs. Chickpeas are the heart of Pasta e Ceci, and this is when they start soaking up all the goodness from your pot.
Step 4: Simmer the Broth
Pour in the vegetable broth (or water, if that’s your preference) and bring everything to a boil. Once boiling, reduce the heat and let your soup simmer for about 10 minutes. During this time, mash some of the chickpeas right in the pot with a potato masher or the back of a spoon. This thickens the soup, giving Pasta e Ceci its signature creamy yet chunky texture—absolutely irresistible.
Step 5: Cook the Pasta
Stir in your small pasta and simmer until al dente, about 8 to 10 minutes. Be sure to give it a stir now and then so nothing sticks to the bottom. As the pasta cooks, it drinks in some of the flavorful broth, making every spoonful hearty and deeply satisfying. Taste and season with salt and plenty of black pepper right at the end.
Step 6: Serve and Enjoy
Ladle your finished Pasta e Ceci into warm bowls. Finish each serving with a generous drizzle of olive oil and a shower of grated Parmesan if you’d like. Dive in while it’s hot and steamy—the ultimate bowl of comfort!
How to Serve Pasta e Ceci
Garnishes
Pasta e Ceci can be made even more delicious with the right finishing touches. A swirl of robust olive oil on top adds velvety richness, and freshly grated Parmesan or Pecorino lends a salty, complex note. For a pop of color, scatter a few chopped fresh herbs like parsley or basil over the bowls. Don’t be shy with the black pepper; it really wakes up the flavors.
Side Dishes
Pairing this hearty soup with the right side can turn a simple dinner into an unforgettable Italian feast. A rustic slice of crusty bread is practically mandatory—perfect for swiping up every last bit of broth. Add a crisp green salad with a bright vinaigrette, or serve with marinated olives and roasted vegetables for extra variety and contrast.
Creative Ways to Present
Bring a touch of restaurant-worthy flair to your table when serving Pasta e Ceci. Ladle it into shallow plates and top with microgreens and a drizzle of chili oil for a modern twist. To serve family style, present the soup in a large terracotta bowl surrounded by toppings so guests can customize each serving. Or go for individual ramekins and mini toasts for an appetizer at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pasta e Ceci in a sealed container in the refrigerator for up to three days. The soup will thicken as it sits, so don’t worry if it becomes less brothy—later on, you can always loosen it up with a splash of water or broth when reheating.
Freezing
Pasta e Ceci is ideal for batch cooking, but freezing requires a small tweak. To prevent the pasta from becoming mushy, consider freezing the soup without pasta, then add freshly cooked pasta when reheating. Let the soup cool completely, store in freezer-safe containers, and freeze for up to two months.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring often and adding a bit more liquid if needed. If microwaving, do so in short bursts, stirring between each, to keep the texture just right. Finish with a fresh drizzle of olive oil and a bit of Parmesan to revive all the best flavors of just-made Pasta e Ceci.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak the dried chickpeas overnight, then simmer them until tender before using them in your Pasta e Ceci. The flavor is even more fragrant and the texture heartier, but be sure to allow extra cooking time.
What kind of pasta is best for this dish?
Small pasta shapes like ditalini, elbow, or even small shells work perfectly because they nestle into every spoonful. Avoid larger or long pasta shapes so you get that classic, easy-to-eat texture in every bite of Pasta e Ceci.
Is this recipe suitable for vegan diets?
Yes! Simply omit the Parmesan cheese, or use a dairy-free alternative if you wish. The rest of the ingredients in Pasta e Ceci are naturally vegan for a wholesome, plant-based meal.
How can I make this gluten-free?
If you’re gluten-sensitive, swap the regular pasta for your favorite gluten-free variety. The soup is forgiving and still tastes delicious; just keep an eye on the cooking time, as some gluten-free pastas cook up faster.
Can I add other vegetables?
Definitely. Spinach, kale, or even diced zucchini are great additions and add a colorful, nutritious spin to your Pasta e Ceci. Toss them in with the broth and chickpeas so they have time to soften and meld with the flavors.
Final Thoughts
Pasta e Ceci is one of those heartwarming dishes that brings joy to both the cook and the fortunate diners. If you love easy, flavorful meals that fill your kitchen with irresistible aromas, give this classic a try—your taste buds will thank you, and you’ll have a new favorite to share around the table!
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Pasta e Ceci Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Italian soup, Pasta e Ceci combines chickpeas, pasta, and aromatic vegetables in a flavorful broth. This one-pot meal is easy to make and perfect for a cozy evening.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 stalk celery (diced)
- 1 small carrot (diced)
- 1 tablespoon tomato paste
- 1 teaspoon rosemary (chopped) or ½ teaspoon dried rosemary
- ½ teaspoon chili flakes (optional)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 4 cups vegetable broth or water
- 1 cup small pasta (like ditalini or elbow)
- Salt and black pepper to taste
For Serving:
- Extra olive oil
- Grated Parmesan
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and carrot, and cook for 5–7 minutes until softened.
- Stir in the garlic, tomato paste, rosemary, and chili flakes, and cook for 1 minute more until fragrant.
- Add the chickpeas and stir to coat in the aromatics.
- Pour in the broth and bring to a boil. Simmer for 10 minutes, then use a potato masher or spoon to mash some of the chickpeas for a creamier texture.
- Stir in the pasta and cook until al dente, about 8–10 minutes.
- Season with salt and pepper to taste.
- Serve hot, drizzled with olive oil and topped with Parmesan if desired.
Notes
- For a heartier version, add pancetta or bacon at the beginning with the vegetables.
- This soup thickens as it sits, so add extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 5mg
