Classic Italian Chickpea Soup (Pasta e Ceci)
A simple one-pot soup recipe for pasta e ceci, an Italian chickpea soup. It’s a hearty vegetarian chickpea soup made with dried pasta simmered in a rich tomato-based soup broth. Enjoy this easy to make, hearty soup that cooks in about 15 minutes!
Ingredients
- ¼ cup (60 ml) extra-virgin olive oil
- 1 yellow onion finely chopped
- 2 small carrots sliced into ¼-inch cubes
- Kosher salt
- 1 tablespoon (15 g) finely chopped or grated garlic
- ¼-½ teaspoon crushed red pepper to taste
- 1 teaspoon dried oregano, basil or Italian seasoning
- 1 28-ounce (739 g) can crushed tomatoes
- 3 cups (710 ml) vegetable broth or water
- 1 15-ounce can (494) chickpeas drained
- ½ cup (225 g) dried soup pasta such as ditalini, acini de pepe or orzo
- ½ cup Freshly grated Parmesan cheese
- 2 tablespoons chopped parsley or fresh basil
Instructions
- Put the oil, onion and carrots in a large heavy pot. Turn the heat to medium and cook until the vegetables are softened, stirring occasionally.
- Add the garlic, chili and herbs to the pot and cook about 1 minute, until fragrant. Stir in the tomatoes, chickpeas, pasta, water and 2 teaspoons salt.
- Bring to a boil, then immediately lower the heat to a slow simmer. Partially cover the pot and cook until the pasta is done, which should take 10-12 minutes. Stir once or twice to make sure the pasta isn't sticking to the bottom of the pan.
- Taste for seasoning, and add more salt, chili or freshly ground pepper to taste. Stir the cheese and parsley into the soup and serve.
Video
Notes
- To make a vegan pasta e ceci soup, just leave out the Parmesan, or use 2 tablespoons of nutritional yeast
- Dried oregano, basil or Italian seasoning add that distinctive Italian-style flavor. If they've been sitting in your cupboard for a while (more than six months) give your dried herbs a good sniff to be sure they still smell good! If you have fresh rosemary, use 1 tablespoon of that instead of the dried herbs.
- To measure the water or broth, pour in the liquid to reach the top of the empty tomato can — it's the exact amount of water PLUS you use up every drop of the tomatoes!
- Add a handful or two of your favorite leafy greens, such as kale, spinach or chard.
- Substitute a different type of bean for the chickpeas — white navy beans, cannellini or great northern beans are all good choices.
- To add meaty flavor, add about 1/2 cup chopped pancetta to the pan along with the onions and carrots, then proceed with the recipe.
- Store in the refrigerator: Transfer the soup to a covered container and store in the refrigerator up to 5 days. The pasta will expand and absorb liquid, so when you reheat add enough water, or broth to make the consistency you enjoy.
- Store in the freezer: Allow the soup to fully cool to avoid condensation and ice crystals from forming. Transfer to a freezer-safe container and freeze up to 1 month. You can also cook the soup without the pasta and freeze. Stir in cooked pasta when you reheat to serve.
Nutrition
Calories: 174kcalCarbohydrates: 13gProtein: 5gFat: 11gSodium: 150mgFiber: 1gSugar: 2g
