If you’re looking for a cozy meal that wraps you in a warm Italian hug, look no further than Pasta e Ceci: An Amazing Ultimate Italian Classic. This timeless chickpea and pasta soup is a staple in Italian kitchens for a reason—it’s hearty, deeply flavorful, and made with simple pantry ingredients that come together in the most soul-satisfying way. Whether you’re craving comfort on a chilly evening or just want a fuss-free dinner, this dish will easily become one of your favorites.
Ingredients You’ll Need
The magic of Pasta e Ceci: An Amazing Ultimate Italian Classic comes from a handful of down-to-earth ingredients, each bringing its own personality to the pot. These are essentials that transform ordinary staples into extraordinary comfort with every bite.
- Olive oil: This is the foundation, adding richness and helping all the flavors meld beautifully.
- Onion: Provides a sweet, aromatic base that deepens the soup’s flavor as it cooks.
- Carrot: Brings a touch of natural sweetness and vibrant color that balances the savory notes.
- Celery: Adds earthy undertones and a hint of crunch to the initial sauté.
- Garlic: Essential for that unmistakable Italian warmth and fragrance.
- Fresh rosemary: Infuses the soup with a woodsy aroma—use dried if you prefer, but fresh really shines here.
- Canned chickpeas: The star of the show, these make the soup hearty and protein-packed with creamy bites throughout.
- Crushed tomatoes: Lend a gentle acidity and a gorgeous red color, tying everything together.
- Vegetable broth (or water): The canvas that carries all the flavors; broth adds depth, but water works in a pinch.
- Small pasta: Ditalini or elbow pasta are perfect for soaking up the flavorful broth without overpowering the chickpeas.
- Salt and black pepper: Simple seasonings that let the other ingredients shine—taste and adjust as you go!
- Extra virgin olive oil: A final drizzle enhances richness and adds a fresh, fruity finish.
- Fresh parsley or grated vegan Parmesan (optional): These garnishes add brightness and a hint of decadence to each bowl.
How to Make Pasta e Ceci: An Amazing Ultimate Italian Classic
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add your onion, carrot, and celery, and let them sizzle and soften for about 5 to 6 minutes. This trio, known in Italian as the soffritto, is the aromatic backbone that creates a depth of flavor you’ll taste in every spoonful.
Step 2: Add Garlic and Rosemary
Next, stir in the minced garlic and chopped rosemary. Give it just a minute or so—enough time for the kitchen to fill with their irresistible fragrance, but not so long that the garlic browns. This step infuses the oil and veggies with that classic Italian aroma.
Step 3: Add Chickpeas and Tomatoes
Pour in the drained chickpeas and crushed tomatoes, stirring to combine. You’ll see the soup start to come together as the tomatoes’ acidity mingles with the earthy chickpeas, creating the base for this Pasta e Ceci: An Amazing Ultimate Italian Classic.
Step 4: Pour in Broth and Simmer
Add the vegetable broth (or water) and season with a generous pinch of salt and black pepper. Bring everything to a lively boil, then reduce to a gentle simmer for about 10 minutes. This allows the flavors to meld and deepen into a rich, savory broth.
Step 5: Mash Some Chickpeas
To get that signature creamy texture, use a potato masher or the back of a spoon to gently mash some of the chickpeas right in the pot. This thickens the soup naturally while leaving plenty of whole chickpeas for hearty bites.
Step 6: Add Pasta and Finish Cooking
Stir in your small pasta and let it cook for 8 to 10 minutes, or until just al dente. Stir occasionally to prevent sticking and add more broth or water if the soup gets too thick—Pasta e Ceci: An Amazing Ultimate Italian Classic should be beautifully saucy, not stodgy.
Step 7: Taste and Serve
Give your soup a final taste and adjust the salt and pepper as needed. Ladle it into bowls, finish with a drizzle of extra virgin olive oil, and top with fresh parsley or vegan Parmesan if you like. Serve hot and enjoy every cozy, comforting spoonful!
How to Serve Pasta e Ceci: An Amazing Ultimate Italian Classic
Garnishes
Finishing touches make all the difference! A swirl of extra virgin olive oil adds richness, while a sprinkle of chopped parsley brings a pop of freshness. If you’re feeling fancy, a shower of grated vegan Parmesan is the perfect savory note to crown your bowl of Pasta e Ceci: An Amazing Ultimate Italian Classic.
Side Dishes
Pair your Pasta e Ceci with a chunk of rustic bread for dunking and maybe a simple green salad dressed with lemon and olive oil. The soup is filling on its own, but these sides round out the meal for an authentically Italian table experience.
Creative Ways to Present
Try serving Pasta e Ceci: An Amazing Ultimate Italian Classic in individual soup crocks for a bistro vibe, or ladle it into shallow bowls and top with a swirl of pesto for a burst of color and flavor. For a family-style dinner, serve straight from the pot at the table and let everyone add their favorite toppings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Pasta e Ceci: An Amazing Ultimate Italian Classic to an airtight container and refrigerate. It keeps beautifully for up to 4 days, and the flavors only get better as they meld together overnight.
Freezing
This soup freezes well, though the pasta may soften a bit upon reheating. For best results, freeze the soup before adding pasta, then cook fresh pasta and combine when you’re ready to serve. Freeze in portions for easy weeknight meals.
Reheating
Warm leftover soup gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick. Stir occasionally and heat until piping hot. For microwave reheating, cover loosely and heat in increments, stirring in between to ensure even warmth.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak dried chickpeas overnight and cook them until tender before adding to the recipe. You’ll need about 1 1/2 cups cooked chickpeas to replace the canned version in Pasta e Ceci: An Amazing Ultimate Italian Classic.
What type Main Course, Soup
Small shapes like ditalini, elbows, or even tiny shells are traditional and work beautifully. The goal is to have pasta that cozies up to the chickpeas in every bite without overwhelming the soup’s texture.
Is this recipe gluten-free?
The base recipe isn’t gluten-free, but you can easily make it so by using your favorite gluten-free small pasta. Everything else in Pasta e Ceci: An Amazing Ultimate Italian Classic is naturally gluten-free!
How can I make the soup creamier?
If you crave extra creaminess, blend a cup of the finished soup and stir it back in. This little trick transforms the texture while keeping the hearty integrity of the chickpeas and pasta intact.
Can I add extra vegetables or greens?
Definitely! Feel free to toss in a handful of spinach, kale, or even diced zucchini during the last few minutes of cooking. It’s a great way to sneak more veggies into Pasta e Ceci: An Amazing Ultimate Italian Classic and add even more color and nutrition.
Final Thoughts
There’s something absolutely magical about bringing Pasta e Ceci: An Amazing Ultimate Italian Classic to your table. It’s simple, satisfying, and brimming with the flavors of Italy. I hope you’ll give this recipe a try—the only thing better than making it is sharing it with the people you love!
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Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Pasta e Ceci is a hearty and flavorful traditional Italian soup made with chickpeas, small pasta, and fresh herbs. This vegan-friendly dish combines simple pantry ingredients to create a comforting one-pot meal that’s perfect for any season. Rich in protein and fiber, it’s both nutritious and satisfying, making it an ultimate classic from Italian home kitchens.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
Main Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can crushed tomatoes
- 4 cups vegetable broth (or water)
- 1 cup small pasta (like ditalini or elbow)
Oils and Seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Extra virgin olive oil, for drizzling
Garnish (Optional)
- Fresh parsley or grated vegan Parmesan
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic and Rosemary: Stir in minced garlic and rosemary. Cook for an additional 1 minute until the garlic is aromatic but not browned.
- Combine Chickpeas and Tomatoes: Add the drained chickpeas and crushed tomatoes to the pot. Stir well to combine all the ingredients evenly.
- Add Broth and Season: Pour in the vegetable broth (or water) and season with salt and black pepper according to taste. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld.
- Mash Chickpeas: Using a potato masher or the back of a spoon, lightly mash some of the chickpeas in the pot to thicken the soup and add creaminess while keeping some chickpeas whole.
- Cook Pasta: Stir in the small pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking. If the soup thickens too much, add extra broth or water to loosen it.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, drizzled with extra virgin olive oil and garnished with fresh parsley or vegan Parmesan if desired.
Notes
- For a creamier texture, blend about one cup of the soup and stir it back into the pot before adding the pasta.
- You can use dried chickpeas instead of canned; just be sure to soak and cook them ahead of time.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Feel free to substitute the vegetable broth with water and extra herbs if you prefer a lighter broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 330
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
