Description
Pasta e Ceci is a comforting and hearty Italian soup combining tender chickpeas, small pasta, and aromatic vegetables in a flavorful broth enriched with herbs and Parmesan cheese. This rustic dish is perfect for a cozy meal and can be easily adapted with vegetable or chicken broth.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme
- 1/2 teaspoon red pepper flakes (optional)
Main Ingredients
- 2 tablespoons olive oil
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup ditalini or small pasta
- 1 cup crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Extra olive oil for drizzling
Instructions
- Sauté the aromatics: Heat the olive oil in a pot over medium heat. Add the diced onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 6 minutes.
- Add herbs and spices: Stir in the chopped rosemary, thyme, and red pepper flakes (if using). Cook the mixture for an additional 1 minute to release the flavors.
- Add liquids and chickpeas: Pour in the drained chickpeas, vegetable broth, and crushed tomatoes. Season with salt and black pepper. Bring the mixture to a gentle simmer and let cook for 10 minutes to meld the flavors.
- Thicken the broth: Use a potato masher to mash some of the chickpeas directly in the pot. This will thicken the broth and add creamy texture without needing to blend the entire soup.
- Cook the pasta: Add the ditalini or small pasta to the pot. Continue to cook until the pasta is tender, about 10 minutes. Stir occasionally to prevent sticking.
- Finish with cheese and season: Stir in the grated Parmesan cheese to add richness and depth to the soup. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and drizzle with a little extra olive oil before serving. Optionally, serve alongside crusty bread for a complete meal.
Notes
- For extra creaminess, blend 1 cup of the soup and return it to the pot before adding pasta and cheese.
- You can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.
- Use ditalini or any small pasta shape that holds up well in soups, such as small shells or elbow macaroni.
- This soup tastes even better the next day as flavors continue to develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
