If you have yet to discover the cozy charm of this traditional Italian gem, the Pasta e Ceci Recipe is an absolute must-try. It blends humble pantry staples into a soul-soothing soup that’s hearty yet light, creamy yet rustic, and packed with welcoming warmth. Chickpeas and pasta dance together in this fragrant broth while fresh herbs and a touch of garlic bring it to life. This dish is the type of comfort food that wraps you up in a flavorful hug after a long day, effortlessly satisfying without any fuss.
Ingredients You’ll Need
The magic of Pasta e Ceci comes from a handful of simple ingredients that work beautifully together. Each one is essential for the layers of flavor and texture, making the soup vibrant and delicious without complicated steps.
- Olive oil: The base that lends richness and helps gently soften the vegetables for a mellow sweetness.
- Yellow onion: Finely chopped to add a natural, aromatic sweetness and depth of flavor.
- Garlic: Minced for a fragrant kick that infuses the broth with warmth and zest.
- Carrot: Diced to bring a subtle earthiness and a pop of color to the soup.
- Celery stalk: Adds a fresh, slightly herbal undertone that balances the richness.
- Chickpeas: Drained and rinsed, they provide hearty protein and a creamy texture when partially mashed.
- Tomato paste: Concentrated and robust, it deepens the broth with a subtle tang and sweetness.
- Vegetable or chicken broth: The liquid foundation that carries all the flavors, making the soup warm and comforting.
- Small pasta (ditalini or elbow): Perfect bite-sized shapes that soak up the broth and add satisfying chewiness.
- Fresh rosemary or dried rosemary: Offers a fragrant, pine-like aroma that brightens the dish.
- Bay leaf: Infuses a gentle earthiness throughout the simmering broth.
- Salt and black pepper: To perfectly season and bring out all the natural flavors.
- Red pepper flakes (optional): A dash for those who enjoy a little heat and extra dimension.
- Grated Parmesan cheese: Adds a savory, nutty topping that melts gently into each spoonful.
- Extra olive oil: For drizzling on top to finish with a fruity, silky touch.
How to Make Pasta e Ceci Recipe
Step 1: Sweat the Vegetables
Begin by gently heating olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and celery, letting them soften gradually for about 5 to 6 minutes. This softening process releases their natural sweetness and forms the flavor base for the soup. The aromas growing in your kitchen at this point are an instant comfort.
Step 2: Add Garlic and Tomato Paste
Stir in the minced garlic and cook for an additional minute until it becomes fragrant. Then add the tomato paste, cooking it while stirring constantly for 1 to 2 minutes until it darkens slightly. This step intensifies the tomato flavor, giving your broth a rich, savory depth that’s crucial for an authentic Pasta e Ceci Recipe.
Step 3: Incorporate Chickpeas and Broth
Pour in the drained and rinsed chickpeas along with the fresh rosemary, bay leaf, and your chosen broth. Bring the pot to a boil, then reduce the heat to a simmer and let it gently bubble for 10 minutes. This simmering melds the flavors beautifully while softening the chickpeas further. Using a spoon or a potato masher, mash a portion of the chickpeas in the pot to create a pleasantly thick and creamy texture for the soup.
Step 4: Cook the Pasta
Stir in your small pasta, like ditalini or elbow, and cook it according to the package directions—typically around 8 to 10 minutes—until it is perfectly al dente. Remove the bay leaf and season the soup with salt, black pepper, and red pepper flakes if you like a bit of heat. This final seasoning step is what ties all the ingredients together in harmonious flavor.
Step 5: Serve with Love
Ladle the warm soup into bowls, generously sprinkle grated Parmesan cheese on top, and finish with a glistening drizzle of extra olive oil. This not only enhances the richness but also adds a glorious sheen that makes every spoonful more inviting.
How to Serve Pasta e Ceci Recipe
Garnishes
Fresh grated Parmesan is a beloved classic garnish that melts slightly into the hot soup, creating a beautifully creamy finish. A drizzle of good-quality olive oil on top adds a fruity richness and a silky texture that elevates every bite. Adding a sprinkle of chopped fresh herbs like parsley or a pinch of crushed red pepper flakes can also brighten and personalize the dish.
Side Dishes
This soup shines as a stand-alone meal but serving it alongside crusty, rustic bread is a match made in heaven. The bread is perfect for soaking up every last bit of the flavorful broth. A crisp green salad with a light vinaigrette can add freshness and a contrast in texture, rounding out your meal beautifully.
Creative Ways to Present
For a special occasion, serve the Pasta e Ceci in mini soup bowls or even hollowed-out bread bowls for an eye-catching presentation. You can also add a swirl of pesto or a spoonful of ricotta cheese in the center of each bowl for a creamy twist. Experiment with different pasta shapes to change the visual appeal and mouthfeel of the dish.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta e Ceci keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a convenient and delicious option for busy days.
Freezing
This soup freezes well but since the pasta tends to soften and get mushy after thawing, it’s best to freeze the soup without the pasta and cook the pasta fresh when reheating. Use freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months.
Reheating
When ready to enjoy leftovers, gently reheat on the stovetop over medium-low heat. Add extra broth or water if the soup has thickened too much in the fridge. If you froze the soup without pasta, cook the pasta separately and add it just before serving for the best texture.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, soak them overnight and cook them until tender before adding to the soup. This will deepen the flavor, but remember it will add extra cooking time.
What kind of pasta works best in this recipe?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal because they complement the soup’s texture and hold onto the broth perfectly.
Is this dish suitable for vegans?
It is naturally vegetarian and can easily be made vegan by omitting the Parmesan cheese or using a plant-based alternative.
Can I make the soup creamier without adding dairy?
Yes! Mashing some of the chickpeas as directed creates a naturally creamy base without any dairy. You can also blend a portion of the soup before adding pasta for an even silkier texture.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a gentle kick of heat that complements the flavors without overpowering them. You can adjust the amount or omit them entirely based on your heat preference.
Final Thoughts
If you’re looking for a dish that combines simplicity, wholesome ingredients, and comforting flavors, the Pasta e Ceci Recipe is an absolute winner. It’s both easy to make and deeply satisfying, perfect for cozy dinners or casual gatherings. I promise once you try this warm, fragrant chickpea pasta soup, it’ll become a cherished staple in your recipe collection just like it has in mine. So grab those ingredients and treat yourself to a bowl of Italian heartiness—you won’t regret it!
Print
Pasta e Ceci Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Ceci is a comforting Italian one-pot dish featuring tender chickpeas and small pasta simmered in a flavorful broth with aromatic vegetables and herbs. This hearty, vegetarian soup is perfect for a cozy meal and is enhanced with a touch of Parmesan cheese and olive oil.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Main Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried
- 1 bay leaf
Seasonings and Garnishes
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese for serving
- Extra olive oil for drizzling
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for an additional minute. Then add the tomato paste, cooking and stirring constantly for 1–2 minutes until it darkens slightly to deepen the flavor.
- Simmer Chickpeas and Broth: Add the drained chickpeas, rosemary, bay leaf, and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes to meld the flavors.
- Thicken Soup: Use a spoon or potato masher to mash some of the chickpeas in the pot, which will thicken the soup and add creaminess.
- Cook Pasta: Stir in the small pasta and cook according to the package directions, about 8–10 minutes, until al dente.
- Season and Serve: Remove the bay leaf and season the soup with salt, black pepper, and red pepper flakes if using. Ladle the soup into bowls and top with grated Parmesan cheese and a drizzle of olive oil before serving.
Notes
- For a creamier texture, blend a portion of the soup before adding the pasta.
- The dish thickens as it sits; add more broth or water when reheating to adjust the consistency.
- Serve with crusty bread for a complete, hearty meal.
