Pasta e Ceci (Italian Chickpea Soup)
This easy Pasta e Ceci is a comforting Italian chickpea soup made with ditalini pasta, chickpeas, tomato, rosemary, and sage. Blending a portion of the chickpeas creates a rich, creamy broth without any cream. Made with simple pantry staples, it's the perfect weeknight soup to make in a big batch and enjoy throughout the week.
Servings: 6 Servings
Ingredients
- 4 cans of chickpeas 3 cans rinsed, 1 can blended
- 2 cups Ditalini Pasta
- 8 cups chicken or veggie broth
- 1 small yellow onion diced
- 2 medium carrots small dice
- 3 large garlic cloves minced
- 1/2 tsp red pepper flakes
- 8 oz tomato puree
- 2 sprigs rosemary
- 1 sprig sage
- Salt & Pepper to taste
- EVOO to drizzle
- Pecorino Romano freshly grated and to taste
- Parmigiano Reggiano rind (optional)
Instructions
- Add 1 can of beans to a base of a blender with 1/2 to 1 cup of water. Blend until it’s a puree like consistency. Then set aside.
- Heat a pot over medium heat and drizzle with olive oil. Once hot, add the carrots and onion. Cook, stirring occasionally, until the veggies are softened. Then add the garlic and red pepper flakes and cook until fragrant.
- Add the blended beans and the tomato puree and mix until full incorporated with the veggies. Then add the broth and bring to a boil. Once boiling add the 3 cups of chickpeas, sage, rosemary, and a rind of parmigiano. Lower the heat and let the soup simmer for 15 minutes.
- Add the pasta, and cook, stirring often, until the pasta is fully cooked (about 15 minutes). If the soup begins to thicken, add some water a half a cup at a time.
- Once done, season with salt and pepper to taste. Plate in bowls, and top with pecorino and a drizzle of EVOO.