If you have ever wondered how to make a dish that truly warms the heart and soul, Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe is the answer. This humble yet flavorful soup brings together the comforting creaminess of chickpeas with tender pasta, all infused with fragrant herbs and fresh vegetables. It’s a dish that captures the essence of rustic Italian cooking, where simple ingredients transform into something magical on the stovetop. Whether you’re craving a nourishing weeknight meal or a welcoming dish to impress friends, Pasta e Ceci offers a taste experience that feels like a warm embrace.
Ingredients You’ll Need
One of the best things about this recipe is how straightforward the ingredients are, yet each one plays a vital role in building layers of flavor, texture, and visual appeal. With pantry staples and fresh aromatics, you’ll whip up something truly remarkable without any complicated shopping list.
- Olive oil: Acts as a flavorful base to sauté vegetables, adding rich, fruity notes.
- Yellow onion (finely chopped): Provides a natural sweetness and depth to the broth as it softens.
- Garlic (minced): Brings a savory punch and aromatic warmth that infuses the dish.
- Carrot (diced): Adds subtle sweetness and a lovely pop of color.
- Celery stalk (diced): Contributes a mild earthiness and crunch to balance the flavors.
- Chickpeas (drained and rinsed): The star ingredient offering creamy texture and satisfying protein.
- Tomato paste: Gives richness and a touch of tang that rounds out the savory notes.
- Dried rosemary: Introduces a fragrant herbal aroma that enhances the rustic vibe.
- Dried thyme: Imparts subtle earthiness that harmonizes beautifully with the chickpeas.
- Vegetable broth: The flavorful liquid that ties all elements together in the pot.
- Ditalini or small pasta: Small shapes that cook quickly and hold onto the broth perfectly.
- Salt and black pepper: Essential seasonings to balance and enhance every bite.
- Crushed red pepper flakes (optional): Adds a gentle kick for those who like a hint of heat.
- Grated Parmesan cheese: A classic finishing touch adding umami and creaminess.
- Chopped fresh parsley: Brightens the dish with fresh green color and herbal freshness.
How to Make Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the finely chopped yellow onion, diced carrot, and celery. Cook these together for about 5 to 6 minutes until everything softens and the onion becomes translucent. This step is crucial because it builds the foundation of flavor and sweetness that will infuse the entire dish.
Step 2: Add Garlic and Tomato Paste
Once the vegetables are softened, stir in the minced garlic and cook for just one minute until fragrant—you want that garlicky aroma to truly shine. Then, mix in the tomato paste along with dried rosemary and thyme. These herbs are classic in Italian cooking, delivering that authentic, earthy essence. Coating the vegetables with tomato paste helps deepen the color and flavor of your broth.
Step 3: Combine Chickpeas and Broth
Next, add the drained chickpeas and pour in the vegetable broth. Bring everything to a boil and then reduce to a simmer for 10 minutes. At this point, the flavors marry and the broth begins to take shape. The chickpeas release their creaminess, enriching the soup’s texture.
Step 4: Partially Blend for Creamy Texture
To get the perfect balance of smooth and chunky, use an immersion blender to partially puree the soup right in the pot. This technique thickens the broth while still leaving plenty of chickpeas whole to give you delightful bites that add interest and heartiness.
Step 5: Cook the Pasta
Stir in the ditalini pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally. This timing ensures the pasta absorbs some of the broth flavors without getting mushy. The small pasta shapes are ideal—they nestle into every spoonful, making this soup especially comforting.
Step 6: Season and Finish
Finally, season with salt, freshly ground black pepper, and optional crushed red pepper flakes for a subtle heat. Serve hot, generously garnished with chopped fresh parsley and plenty of grated Parmesan cheese. These finishing touches bring brightness and an umami punch that perfectly complements every spoonful.
How to Serve Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
Garnishes
The best kinds of garnishes add both flavor and a pop of visual appeal. For this recipe, I love finishing with freshly chopped parsley for a burst of herbaceous freshness and a sprinkle of grated Parmesan for that irresistible melty, salty goodness. If you want to take things up a notch, drizzle a little high-quality extra virgin olive oil on top just before serving—trust me, it elevates the whole experience.
Side Dishes
Because Pasta e Ceci is such a hearty and flavorful dish, it pairs wonderfully with lighter sides. Simple crusty bread or focaccia is perfect for soaking up the rich broth. A crisp green salad dressed with lemon and olive oil adds brightness and balances the meal beautifully. For something heartier, roasted vegetables or sautéed greens like spinach or kale make great companions.
Creative Ways to Present
To impress your guests, serve this soup in rustic bowls topped with a Parmesan crisp or even a few toasted pine nuts for crunch. For a unique touch, offer a small drizzle of chili oil for those who like an extra kick. If you’re preparing appetizers, consider serving it in small cups or espresso-size mugs for a fancy yet comforting mini portion.
Make Ahead and Storage
Storing Leftovers
Pasta e Ceci tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the pasta tends to absorb liquid and thicken the soup over time.
Freezing
You can freeze this soup but it’s best to do so before adding the pasta, as pasta can become mushy when frozen and thawed. Freeze the chickpea broth mixture in freezer-safe containers or bags for up to 2 months. When ready to eat, thaw overnight and then cook fresh pasta separately to stir in when reheating.
Reheating
When reheating, warm the soup gently on the stove over medium heat. Add extra broth or water if it has thickened too much. Stir frequently to prevent sticking and ensure it heats evenly. If frozen, thaw first in the refrigerator overnight. After warming, stir in freshly cooked pasta for the best texture.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Dried chickpeas will add extra flavor but require soaking overnight and longer cooking times. If you choose dried, plan ahead by soaking and then cooking them until tender before adding to the recipe.
Is Pasta e Ceci gluten-free?
This recipe is traditionally made with wheat pasta, but you can easily substitute gluten-free small pasta shapes or even pearl millet or quinoa pasta to accommodate gluten-free diets without sacrificing texture.
Can I make this recipe vegan?
Yes! Simply omit the Parmesan cheese or use a plant-based alternative. The soup on its own is hearty and flavorful enough to enjoy without any dairy additions.
What type of pasta works best?
Small pasta like ditalini, tubetti, or even small elbow macaroni are perfect because they cook quickly and nestle into the soup well. Avoid large pasta shapes as they won’t blend as nicely with the soup texture.
How spicy is the dish if I add red pepper flakes?
The crushed red pepper flakes add just a gentle heat that complements the natural sweetness of the vegetables and chickpeas. You can always start with a small amount and adjust to taste—it’s meant to warm the palate without overpowering the dish.
Final Thoughts
There is something truly special about Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe that makes it a timeless favorite in any kitchen. Its comforting textures, fragrant herbs, and simple ingredients come together in a way that feels both nourishing and satisfying. I encourage you to try this recipe and discover how easy it is to bring a taste of Italy to your table. Once you do, I guarantee it will become one of your beloved go-to meals when you want something hearty, wholesome, and utterly delicious.
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Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Ceci is a classic Italian chickpea and pasta soup that’s hearty, comforting, and loaded with flavor. Made with simple ingredients like chickpeas, vegetable broth, ditalini pasta, and aromatic herbs, this traditional recipe simmered on the stovetop yields a creamy, satisfying dish perfect for a nutritious lunch or dinner. Garnished with grated Parmesan and fresh parsley, it offers a delightful balance of textures and tastes that celebrate rustic Italian cuisine.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Main Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup ditalini or small pasta
Seasonings and Garnishes
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Grated Parmesan cheese for serving
- Chopped fresh parsley for garnish
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for an additional minute to release its aroma. Then, mix in the tomato paste, dried rosemary, and dried thyme, ensuring the vegetables are coated evenly with the paste and herbs.
- Add Chickpeas and Broth: Incorporate the drained and rinsed chickpeas into the pot followed by the vegetable broth. Increase the heat and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes to allow the flavors to meld.
- Blend the Soup Partially: Use an immersion blender to partially blend the soup right in the pot. Blend until it achieves a thicker and creamier texture, making sure some chickpeas remain whole for added bite.
- Cook the Pasta: Stir the ditalini or small pasta into the soup and continue cooking over medium-low heat for 8 to 10 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
- Season and Serve: Season the soup with salt, black pepper, and crushed red pepper flakes if desired. Serve hot, garnished with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese.
Notes
- For extra richness, drizzle with a bit of high-quality olive oil just before serving.
- If you’re not vegetarian, you can substitute chicken broth for vegetable broth for added depth of flavor.
- Leftovers tend to thicken as they cool; add extra broth or water when reheating to reach your preferred consistency.
