If you have a soft spot for comforting, hearty dishes that bring warmth and soul to the table, you are absolutely going to love this Pasta e Ceci Recipe. This traditional Italian chickpea and pasta soup is rustic, creamy, and bursting with layers of flavor thanks to simple, wholesome ingredients. Each spoonful offers a delightful balance of tender pasta, rich tomato-infused broth, and satisfying chickpeas, making it the perfect dish for any cozy night in or anytime you crave a bowl full of nourishment and charm.
Ingredients You’ll Need
Ingredients You’ll Need
This Pasta e Ceci Recipe amazes with its simplicity, relying on a handful of pantry staples that combine to create something truly special. Every ingredient plays a vital role, whether it’s building the base of savory aromatics, adding texture, or enhancing the flavor depth.
- Olive oil (2 tablespoons): Provides a silky richness and serves as the flavor foundation for sautéing vegetables.
- Small onion, diced: Adds a sweet and savory base that softens beautifully when cooked.
- Garlic cloves, minced (2): Infuses the broth with its bold and aromatic personality.
- Carrot, diced: Brings a subtle natural sweetness and a pop of color.
- Celery stalk, diced: Adds a fresh and slightly peppery crunch to balance the flavors.
- Rosemary (1 teaspoon, chopped): Offers a fragrant, woodsy note that complements the earthy chickpeas.
- Thyme (1 teaspoon): Brings a delicate herbal brightness to the dish.
- Red pepper flakes (½ teaspoon, optional): Introduces a gentle heat for those who love a little kick.
- Can of chickpeas (drained and rinsed): The star ingredient that adds creamy texture and hearty protein.
- Vegetable broth (4 cups): Creates a nourishing and flavorful liquid base for the soup.
- Ditalini or small pasta (1 cup): Small, tubular pasta that’s perfect for spooning up alongside chickpeas.
- Crushed tomatoes (1 cup): Infuses the soup with a fresh, tangy richness and warms up the color.
- Salt (½ teaspoon): Enhances all the flavors without overpowering them.
- Black pepper (¼ teaspoon): Provides a mild spiciness and depth.
- Grated parmesan cheese (¼ cup): Melts into the soup for a luscious, cheesy finish.
- Extra olive oil for drizzling: Adds a touch of silkiness and visual appeal right before serving.
How to Make Pasta e Ceci Recipe
Step 1: Sautéing the Base
Start by warming your olive oil in a pot over medium heat. Toss in the diced onion, minced garlic, carrot, and celery. Let these cook gently until they soften and release their wonderful aromas, which usually takes about 5 to 6 minutes. This step builds a hearty flavor foundation that will make your broth irresistible.
Step 2: Adding Herbs and Spices
Next, sprinkle in the chopped rosemary, thyme, and if you’re using them, red pepper flakes. Stir everything together and let the herbs bloom for about a minute. This brief cooking time is crucial for coaxing out the fragrant oils that make this soup so comforting and aromatic.
Step 3: Building the Broth
Add the rinsed chickpeas, vegetable broth, crushed tomatoes, salt, and black pepper to the pot. Bring everything to a gentle simmer and let it cook for about 10 minutes. The flavors start to meld beautifully here, while the tomatoes add a subtle tang and sweetness to balance the earthiness of the chickpeas.
Step 4: Thickening the Soup
Once simmered, grab a potato masher and gently mash some of the chickpeas right in the pot. This clever step thickens the broth naturally, creating a luscious, creamy texture without needing any cream or thickening agents. It’s such a cozy trick that warms both the belly and the heart.
Step 5: Cooking the Pasta
Drop in your ditalini or whichever small pasta you prefer. Cook until al dente, which usually takes about 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom, ensuring each bite has perfectly tender pasta surrounded by that rich, chickpea-infused broth.
Step 6: Finishing Touches
Finally, stir in the grated parmesan cheese to melt into the hot soup, adding a silken, savory touch. Taste the soup, adjusting salt and pepper as needed. Before serving, a drizzle of extra virgin olive oil will add a glossy finish and deepen the flavor even more. Your Pasta e Ceci Recipe is now ready to delight!
How to Serve Pasta e Ceci Recipe
Garnishes
A sprinkle of fresh parsley or a few more grates of parmesan makes an excellent, colorful garnish. A dash of cracked black pepper or red pepper flakes on top also adds visual appeal and a subtle spice burst if you like some heat.
Side Dishes
This rustic soup pairs wonderfully with warm, crusty bread—perfect for dipping and soaking up every last bit of broth. A bright side salad with lemon vinaigrette complements the hearty flavors nicely and keeps the meal balanced and fresh.
Creative Ways to Present
For a charming presentation, serve the Pasta e Ceci Recipe in individual rustic bowls with a swirl of olive oil on top. You could also add a small Parmesan crisp on the side for crunch. For a family-style approach, bring out a large soup pot and let everyone ladle their own servings, creating an inviting, cozy atmosphere.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta e Ceci keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and textures. The soup tends to thicken when chilled, so you might want to stir in a splash of broth or water when reheating.
Freezing
You can freeze this soup, but keep in mind the pasta may soften further after thawing. To avoid overly mushy pasta, freeze the soup without the pasta and cook fresh pasta when reheating. This method ensures the best texture and flavor retention.
Reheating
Reheat Pasta e Ceci gently on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if needed to loosen it up. Finishing with a quick grate of parmesan or drizzle of olive oil when reheated revitalizes the dish beautifully.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook them until tender before adding to the soup. This will give you even fresher flavor, though the prep time will be longer.
Is this recipe gluten-free?
By default, the ditalini pasta contains gluten. However, you can easily substitute with your favorite gluten-free small pasta or even use gluten-free grains like rice for a variation.
Can I make this soup vegan?
Yes, simply omit the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for that cheesy umami flavor.
What is the best pasta to use in Pasta e Ceci Recipe?
Small shapes like ditalini, tubetti, or small elbow macaroni work best because they mix seamlessly into the soup, allowing you to get a perfect balance of pasta and chickpeas in every spoonful.
Can I add meat to this dish?
While the traditional Pasta e Ceci Recipe is vegetarian, adding cooked Italian sausage or pancetta can add a smoky richness and make it heartier if you prefer a meaty option.
Final Thoughts
This Pasta e Ceci Recipe is a true testament to how humble ingredients can come together to create something unexpectedly comforting and delicious. It’s easy enough for a weeknight dinner but special enough to share with loved ones. Once you try it, it might just become one of your go-to recipes whenever you crave a bowl of genuine Italian warmth and satisfaction. Don’t wait to experience the magic of this timeless classic!
Print
Pasta e Ceci Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
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.
