If you have ever craved a warm, hearty, and soul-satisfying meal that brings the essence of Italy straight to your dinner table, then you are in for a treat with Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe. This traditional dish masterfully combines tender chickpeas, fragrant herbs, and perfectly cooked pasta in a luscious tomato broth, creating a harmonious blend of flavors and textures that comfort and delight with every spoonful. Whether you are looking for a cozy weeknight dinner or an impressive yet simple dish to share with loved ones, this recipe embodies the heart of Italian home cooking in every bite.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how the simplicity and quality of its ingredients work together to create such an incredible depth of flavor. Each component plays a crucial role from the fresh vegetables that give the dish brightness, to the chickpeas that bring creaminess and protein, and the pasta that provides satisfying texture.
- Extra virgin olive oil: Adds richness and a fruity, robust foundation that carries all the flavors.
- Yellow onion (finely chopped): Offers a sweet and aromatic base when sautéed.
- Garlic cloves (minced): Infuses the dish with that classic, irresistible Italian aroma.
- Celery stalk (diced): Brings a subtle crunch and freshness to balance the dish.
- Medium carrot (diced): Adds sweetness and a vibrant pop of color.
- Fresh rosemary (chopped) or dried rosemary: Delivers an earthy, pine-like essence that elevates the soup.
- Red pepper flakes (optional): For those who like a gentle kick of heat.
- Can of chickpeas (15 oz, drained and rinsed): The star ingredient, providing a creamy texture and hearty protein.
- Can of diced tomatoes (14.5 oz): Lends a tangy, slightly sweet richness that balances the chickpeas.
- Vegetable broth (4 cups): The liquid base that pulls all flavors together into a comforting soup.
- Small pasta (1 cup, like ditalini or elbow macaroni): Offers a perfect bite-sized shape that soaks up the broth beautifully.
- Salt and freshly ground black pepper: Essential seasoning to enhance and balance the flavors just right.
- Freshly grated Parmesan cheese: Adds a nutty, salty finish when serving.
- Chopped fresh parsley: Provides a bright herbal note and fresh garnish.
How to Make Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
Step 1: Prepare Your Flavor Base
The heart of this recipe starts with gently heating extra virgin olive oil in a large pot over medium heat. Once hot, add your finely chopped onion, diced celery, and diced carrot. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and become fragrant without browning. This slow softening releases their natural sweetness and builds the foundation of your dish’s flavor.
Step 2: Infuse with Garlic and Herbs
Now it’s time to add minced garlic, fresh or dried rosemary, and if you’re feeling adventurous, a pinch of red pepper flakes. Stir constantly for about one minute until the garlic’s aroma fills the kitchen. This step is key to layering complexity that will shine throughout the soup.
Step 3: Add Chickpeas, Tomatoes, and Broth
Stir in the drained and rinsed chickpeas along with the entire can of diced tomatoes, juices and all. Pour in the vegetable broth and bring the mixture to a gentle simmer. Letting the flavors mingle for about 10 minutes here creates that harmonious, comforting base unique to this recipe.
Step 4: Blend Partially for Perfect Texture
Using an immersion blender, partially blend the soup right in the pot. Aim to mash some chickpeas while leaving others whole to maintain a delightful balance of creamy and chunky textures that make this soup so satisfying and authentic.
Step 5: Cook the Pasta
Next, add your small pasta into the simmering pot and cook for about 8 to 10 minutes until al dente. Be sure to stir occasionally to keep the pasta from sticking to the bottom. Season generously with salt and freshly ground black pepper to taste. At this point, your kitchen should smell amazing, and you’ll be ready to pour yourself the first delicious bowl.
How to Serve Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
Garnishes
To elevate every spoonful, sprinkle the soup with freshly grated Parmesan cheese which melts beautifully into the hot broth adding an irresistible savory richness. A handful of chopped fresh parsley not only adds a pop of green color but also brings a refreshing herbal lift, balancing the flavors perfectly.
Side Dishes
This soup makes a filling meal on its own, but for a fuller Italian-inspired spread, serve it alongside crusty garlic bread or a simple shaved fennel salad. Light, crisp white wines or a sparkling water with a lemon twist are excellent companions to complement the hearty, earthy notes of the dish.
Creative Ways to Present
If you want to impress guests, serve Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe in rustic bowls drizzled with extra virgin olive oil and a few shards of Parmesan. For a playful twist, bake the soup in individual oven-safe crocks topped with cheese, then broil until bubbly and golden, creating a savory crust similar to French onion soup.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to four days. Store it in an airtight container to preserve the flavors and prevent the pasta from drying out. You might notice the pasta absorbs more broth after sitting, so be ready to add a splash of water or broth upon reheating.
Freezing
You can freeze this soup for up to three months, but I recommend undercooking the pasta slightly if you plan to freeze it, as pasta tends to become mushy after freezing and reheating. Portion it into freezer-safe containers, leaving some space for expansion.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring occasionally. If the soup appears too thick, add a bit of broth or water to loosen it. Alternatively, microwave individual servings in short intervals, stirring in between for even warming.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! But dried chickpeas require soaking overnight and longer cooking times to become tender. Using canned chickpeas is a convenient shortcut without sacrificing flavor or texture, perfect for quick weeknight meals.
Is this recipe vegan?
The recipe is vegetarian as written, especially with the Parmesan cheese on top. To make it vegan, simply omit the cheese or use a vegan alternative, and use vegetable broth to keep it plant-based and flavorful.
What type of pasta works best?
Small-shaped pasta like ditalini, elbow macaroni, or small shells works best because they hold onto the broth well and blend smoothly with the chickpeas. Avoid larger pasta shapes that might overpower the delicate texture of the soup.
Can I add other vegetables?
Yes! Feel free to add chopped spinach, kale, or zucchini for extra nutrition and color. Just add these leafy greens towards the last few minutes of cooking so they don’t overcook.
How spicy is this dish?
The recipe includes red pepper flakes as an optional ingredient to add a gentle warmth. You can adjust the amount—or skip it entirely—depending on your heat preference, making it versatile for all tastes.
Final Thoughts
There is something truly special about making and sharing Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe. It captures the heart of Italian home cooking with simple ingredients, honest flavors, and a texture that comforts the soul. Give this recipe a try—you might just find yourself reaching for the spoon over and over, falling ever more in love with this timeless Italian treasure.
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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 quintessential Italian comfort dish featuring tender chickpeas and small pasta shapes simmered together in a savory vegetable broth with aromatic herbs and vegetables. This hearty, vegetarian soup is enriched with the subtle flavors of rosemary and garlic, making it a nourishing and flavorful meal perfect for any time of the year.
Ingredients
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 medium carrot, diced
Seasonings & Herbs
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
To Serve
- Freshly grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced celery, and diced carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add aromatics: Stir in the minced garlic, chopped rosemary, and red pepper flakes if using. Cook for 1 additional minute to release their flavors, being careful not to let the garlic burn.
- Add chickpeas and tomatoes: Incorporate the drained chickpeas and the canned diced tomatoes along with their juices into the pot. Stir well to combine all the ingredients evenly.
- Simmer with broth: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 10 minutes to meld the flavors together.
- Partially blend the soup: Use an immersion blender directly in the pot to partially puree the soup, ensuring some of the chickpeas remain whole to maintain texture and body.
- Cook the pasta: Add the small pasta to the soup and cook until al dente, about 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Season and serve: Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese and chopped parsley.
Notes
- For a thicker soup, mash more chickpeas before adding the pasta to increase creaminess.
- Using canned crushed tomatoes instead of diced tomatoes yields a smoother sauce base.
- To keep this dish vegan, omit the Parmesan cheese or substitute with a plant-based alternative.
