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
Scale
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.
