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Pasta e Ceci Recipe

Pasta e Ceci Recipe
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4.8 from 21 reviews

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

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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 1/2 teaspoon dried rosemary
  • 1/2 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

  1. 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.
  2. Stir in the garlic, tomato paste, rosemary, and chili flakes, and cook for 1 minute more until fragrant.
  3. Add the chickpeas and stir to coat in the aromatics.
  4. 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.
  5. Stir in the pasta and cook until al dente, about 8–10 minutes.
  6. Season with salt and pepper to taste.
  7. 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.

Nutrition

Find it online: https://easy-tapas-recipes.com/pasta-e-ceci-recipe/