Any day is ideal for a vegetarian meal featuring a heaping bowl of this comforting Italian Pasta E Ceci soup!
I never realized the affinity Italians have for chickpeas, aka garbanzo beans, until I tried pasta e ceci (pronounced “pasta eh cheh-chee”). Though Italy is naturally the first place that comes to mind when I hear the word “pasta,” I always tend to think of chickpeas as more of a Mediterranean ingredient. Before you correct me, I know that Italy is a Mediterranean country—it’s just not the first one that comes to mind in that context. My mind was definitely changed with this delicious Roman recipe, which gave me a whole new appreciation for this tiny legume.
Unlike some other Italian stews that have a tomato-forward base, this recipe uses only a small amount of tomato paste. It is more of a starchy, brothy dish that gets its texture and flavor from the mixture of mashed and whole chickpeas that make up its base. It’s bright and savory and feels like the perfect cross between a bowl of pasta and soup. One word of advice: Don’t skip drizzling a high-quality olive oil to finish the soup at the end. It makes a significant difference.
Whether you view this dish as a pasta or a soup, it is a perfect vegetarian meal that even meat eaters will find hearty. I call it a meal because it is such a filling dish, thanks to the pasta and chickpeas. Serving it as a first course can rapidly fill you up, so if you still have a big meal coming, be sure to use small bowls. Of course, don’t be surprised when people ask for second helpings. It is that good.
How to cook dried chickpeas
You can also make pasta e ceci from dried chickpeas, though it takes a little longer and requires a few extra steps. Start with half a pound of dried garbanzo beans (about one cup). Rinse them under cold water, add them to a large bowl, and cover them with at least two inches of water. Let them soak for eight hours, adding more water if necessary. Alternately, do a quick soak by boiling them in a large pot for five minutes, removing the pot from the heat, and letting them sit in the hot water for one hour. Drain the chickpeas, and use two cups of them to replace the 15-ounce can in the recipe.
How do I store leftovers?
Let the soup cool to room temperature before refrigerating in an airtight container for up to 4 days. Reheat it on the stovetop or in a microwave. If it becomes too thick, you may need to add more vegetable broth or water. After chilling in the fridge, you can also freeze the soup in a freezer-safe container for up to 3 months; defrost it overnight in the refrigerator before reheating.
Serving suggestions
Soup and salad are the perfect combination for a delicious and healthy dinner. I like to pair this soup with either an Italian Salad, La Scala Chopped Salad, Antipasto Salad, or Caesar Salad. Or serve it alongside a Flatbread Pizza with your choice of toppings. For dessert, consider making some Panna Cotta and enjoy your “visit” to the Italian countryside.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 1 celery rib finely diced
- 4 garlic cloves minced
- 1 sprig fresh rosemary
- 1/4 teaspoon red pepper flakes plus more, to taste
- 3 tablespoons tomato paste
- 1 can chickpeas (15 ounces) drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 3 1/2 cups chopped kale or escarole
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for serving
- Extra-virgin olive oil for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, and cook until softened, about 5-6 minutes. Stir in the minced garlic, fresh rosemary, red pepper flakes, and tomato paste. Cook for 2 minutes until the flavors blend.
- Add the chickpeas and stir. Lightly mash some of the chickpeas to thicken the broth. Pour in the vegetable broth and simmer.
- Stir in the ditalini pasta and cook for about 10-12 minutes until al dente. In the last 2 minutes, add the chopped kale or escarole. Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese and a drizzle of extra-virgin olive oil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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