Pasta e Ceci (Italian Pasta and Chickpeas)

A bowl filled with pasta e ceci soup and fresh herbs on top. The bowl is sitting on a dark background with a napkin and small bowl of red pepper flakes arranged around it.

Pasta e Ceci (Italian Pasta and Chickpeas)

Pasta e Ceci is a rustic Italian stew made of pasta and chickpeas! While simple ingredients are used, the deep flavors of this soup are accomplished by using fresh herbs and a parmesan rind to simmer with the soup. The end result is hearty, rich, and so satisfying!

Course Main Course, Soup

Cuisine Italian

Keyword pasta and chickpeas, pasta e ceci

Freezer Friendly Yes

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 205kcal

Author Bethany Kramer

Ingredients

1 Tablespoon olive oil
1 medium to large yellow onion, diced
1 large carrot, diced
4 garlic cloves, minced
3 cups cooked canned chickpeas
1 cup dried pasta shells
3 cups low sodium vegetable broth
3 cups water
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 small bundle or sprig of fresh sage
1-2 fresh rosemary sprigs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Parmigiano Reggiano rind
freshly grated Parmigiano Reggiano, for serving

Instructions

Saute aromatics: in a large pot, saute the diced onion and carrot in oil with a pinch of salt for about 3 minutes. You want to lightly cook them, not caramelize or create any color, so keep the heat lower. Add minced garlic cloves for 30 seconds, then the rosemary, sage, and red pepper flakes for another 30 seconds.
Add liquids: add the vegetable broth, water, chickpeas, garlic powder, and salt and black pepper. Stir ingredients together and add the parmesan cheese rind.
Simmer: partially cover the soup and let it gently simmer for 20-25 minutes. Stir occasionally, and make sure the bottom is being stirred to prevent the parmesan rind and vegetables from sticking to it.
Blend part of the soup: then carefully transfer about 2 cups of the soup (avoid the herbs and parmesan rind) and blend in a high-powered blender until pureed. Add the pureed soup back to the pot.
Cook the pasta: then add the dry pasta to the soup. Let it cook until the pasta is al dente in texture! Because the soup is simmering lower than normal pasta water, the pasta will take a few minutes longer than the package time. Stir often, as the pasta will stick to the bottom of the pot continually throughout this process.
Serve: When the pasta is cooked and the soup has reduced to a thicker consistency, remove the parm rind and herb sprigs. Season to taste with salt & pepper if needed, and serve it with freshly grated Parmigiano Reggiano cheese! Note: If the soup thickens up more than you'd like, add a splash of broth or water until it reaches the right consistency.

Notes

Types of pasta to use - this recipe works really well with smaller pasta noodles such as small shells and ditalini. You can also use leftover broken pieces of pasta if you want to go real rustic! I also like to use healthier pasta such as these chickpea shells - they taste like regular pasta and are gluten-free friendly.

Don't skip the parmesan rind! So much flavor comes from simmering the parmesan cheese rind in the soup - don't skip this step. And don't worry about the rind melting into the soup! If it's an authentic rind, it will only soften and infuse the richest flavor into your soup.

Nutrition