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
Scale
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.
