"Pasta e Ceci" (Chickpea and Pasta Soup)

April  8, 2014
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  • Serves 2
Author Notes

There are so many ways to make pasta e ceci. I've seen all sorts of variations (including or excluding any of the following ingredients) tomatoes, onions, garlic, carrots, celery, anchovies, and bacon. I think the only common thread to all the versions I've seen is some sort of pasta., chickpeas, and rosemary. This is version that makes me happy between how I first learnt to make it while living in Abruzzo and how my Ligurian mother in law makes hers. —Flirty Foodie

What You'll Need
  • 15 ounces 2 cans chickpea, drained
  • 2/3 cup short pasta
  • 3 cups low sodium vegetable broth
  • 1/2 carrot, very finely chopped
  • 1/2 onion, very finely chopped
  • 1/2 celery stick, very finely chopped
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil (plus some for serving)
  • salt and freshly ground pepper
  • Parmesan cheese (optional)
  1. 1. In a large heavy pot cook the carrots, onions, celery, and rosemary with olive oil over medium heat for about 5-10 minutes. The time it takes for the vegetables to soften.
  2. 2. While the vegetables are going puree 1 can of chickpeas with 1 cup broth of until smooth.
  3. 3. To soften vegetables add chickpea puree, whole chickpeas, bay leaf, remaining broth and pasta. Cook uncovered for about 15 minutes, until pasta is al dente. The result will be a creamy soup like consistency. Remove bay leaf and rosemary twig. Add salt and pepper to taste. Serve as is or with a bit of freshly grated Parmesan cheese and a bit of olive oil.

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