Pasta e Ceci (Pasta with Chickpeas) Recipe
Pasta e Ceci is a comforting Italian soup combining tender chickpeas, hearty ditalini pasta, and leafy greens simmered in a flavorful broth infused with garlic, rosemary, and red pepper flakes. This rustic dish is perfect for a cozy meal, topped with grated Parmesan and a drizzle of extra virgin olive oil for added richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Pasta and Greens
- 1 cup ditalini pasta
- 3 1/2 cups chopped kale or escarole
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, for serving
- Extra-virgin olive oil, for drizzling
Instructions
- Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, cooking until softened, about 5 to 6 minutes. Stir in the minced garlic, fresh rosemary sprig, red pepper flakes, and tomato paste. Cook for an additional 2 minutes to meld the flavors together.
- Simmer Chickpeas: Add the drained and rinsed chickpeas to the pot and stir to combine. Lightly mash some of the chickpeas with the back of a spoon to help thicken the broth. Pour in the low-sodium vegetable broth and bring the mixture to a simmer.
- Cook Pasta: Stir in the ditalini pasta and cook uncovered for about 10 to 12 minutes, until the pasta is al dente. In the last 2 minutes of cooking, add the chopped kale or escarole to the pot to wilt. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve hot for a comforting meal.
Notes
- You can substitute kale with escarole or other hearty greens such as spinach or Swiss chard.
- For a thicker soup, mash more chickpeas or use less broth.
- Add more red pepper flakes if you prefer a spicier dish.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days and gently reheated.
- For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
Keywords: Pasta e Ceci, Pasta with Chickpeas, Italian soup, vegetarian soup, chickpea soup, ditalini pasta, kale soup
