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
Scale
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
