Description
Pasta e Ceci is a hearty and comforting Italian classic that combines tender chickpeas with small pasta shapes in a flavorful broth. This rustic soup is easy to prepare on the stovetop and features a lovely balance of textures and savory herbs. Perfect as a meatless main course, it delivers warmth and nourishment with a rich yet light tomato-based broth, enhanced by garlic, onion, celery, and a hint of rosemary or thyme. Garnished with Parmesan and fresh parsley, it’s a true taste of traditional Italian home cooking.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
Soup Components
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary or thyme
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Salt and black pepper to taste
Garnishes
- 1/4 cup grated Parmesan cheese (optional)
- Extra olive oil for drizzling
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant, forming the flavorful base of the soup.
- Add Flavorings: Stir in the tomato paste, dried rosemary or thyme, and red pepper flakes if using. Cook for an additional 1 to 2 minutes to deepen the flavors and slightly caramelize the tomato paste.
- Add Chickpeas and Broth: Pour in the drained and rinsed chickpeas along with the vegetable or chicken broth. Bring the mixture up to a gentle boil to start melding the flavors together.
- Thicken the Broth: Using a spoon or potato masher, mash about half of the chickpeas in the pot. This creates a thicker, creamier broth with some chickpea texture remaining.
- Cook the Pasta: Stir in your choice of small pasta such as ditalini or elbow macaroni. Cook according to the package directions, approximately 8 to 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
- Season and Rest: Taste and adjust seasoning with salt and black pepper. Remove the pot from heat and allow the soup to rest for a few minutes to let it thicken and flavors meld further.
- Serve: Ladle the soup into bowls. Drizzle with extra olive oil and sprinkle with grated Parmesan cheese and chopped fresh parsley if desired. Serve warm for a comforting and authentic Italian meal.
Notes
- For a creamier texture, partially blend the soup before adding the pasta.
- To maintain traditional texture, cook the pasta separately and add it just before serving to avoid it becoming too soft.
- You can use either vegetable or chicken broth depending on dietary preference.
- Adjust red pepper flakes to your heat tolerance or omit entirely for a milder soup.
