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
Scale
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
