Chickpea and Pasta Vegetable Soup (pasta e fagioli)

Classic Pasta e Fagioli with Chickpeas




Yield 4 - 6 servings

Easy recipe for a hearty pasta fagioli soup with chickpeas, pasta and vegetables. This makes a delicious homestyle vegetarian lunch or dinner.



  1. Put the oil, onion and carrots in a large heavy pot with a pinch of salt. Turn the heat to medium and cook until the vegetables are softened, stirring occasionally.
  2. Stir the garlic, chili and rosemary into the pan and cook about 1 minute until fragrant. Add 1 1/2 teaspoons salt plus the remaining ingredients except for the pasta, basil and grated cheese (if using canned chickpeas, add 4 cups water or vegetable broth). 
  3. Partially cover the pot and simmer gently for 30 minutes. Taste for seasoning, and add more salt, chili or freshly ground pepper to taste.
  4. Remove the Parmesan rind and stir the cooked pasta into the soup. Tear the basil into pieces and add to the pot. Serve in bowls topped with grated cheese.


  • To prepare dried chickpeas for this soup, soak one pound chickpeas in cold water 4 hours or overnight.
  • Drain, place in a pot and cover with water to cover by at least 3 inches. Add 1 teaspoon salt, a clove of garlic and a bay leaf. Bring to a boil. Skim off any foam that rises to the surface, then cook until the chickpeas are tender, which could take 1 - 2 hours. Reserve the cooking liquid to use as a broth for the soup.
  • Cook the chickpeas up a few days ahead, if you want, and store in the refrigerator covered with the cooking liquid.

Courses Soup

Cuisine Italian

Recipe by Familystyle Food at