Italian Pasta e ceci Soup
Italian Pasta e Ceci is a classic Roman chickpea soup made with tender chickpeas, small pasta, tomatoes, and aromatic vegetables. This hearty one-pot Italian soup is simple, comforting, and full of traditional flavor. It can be made with dried or canned chickpeas and adjusted to be either brothy or thick and stew-like.
Ingredients
- 3 cups dry chickpeas
- 4 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 1 cup chopped celery
- 1 cup sliced carrots
- 3 cups chopped tomatoes
- 2 cups vegetable stock
- 2 cups small tubular pasta
Instructions
- Soak the chickpeas. Place the dried chickpeas in a large bowl and cover with several inches of cold water. Soak overnight, or for at least 8 hours. Drain and rinse well before using. If using canned chickpeas: Skip the soaking and cooking steps. Use about 5–6 cups canned chickpeas, drained and rinsed, and add them later in the recipe when the broth is ready. Since canned chickpeas are already cooked, the soup will come together much faster.
- Sauté the vegetables. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, garlic, celery, carrot, and red pepper flakes. Sauté for 5–7 minutes, until the vegetables are softened and the onion is translucent.
- Add the tomato paste. Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly and deepen in flavor.
- Cook the chickpeas. Add the soaked chickpeas, crushed tomatoes, broth, oregano, thyme, bay leaf, and Parmesan rind. Stir well and bring to a boil.Reduce the heat to a gentle simmer, cover, and cook for about 40–45 minutes, or until the chickpeas are tender. Cooking time will vary depending on the age and size of the chickpeas. Check occasionally and add more broth or water if needed. The chickpeas should remain covered with plenty of liquid.
- Thicken the soup. Once the chickpeas are tender, remove about 1 cup of the chickpeas and some of the broth. Transfer to a blender or food processor and blend until mostly smooth. Return the purée to the pot and stir to combine. This creates the creamy, thick consistency that makes Pasta e Ceci so comforting.
- Add the pasta. Bring the soup back to a gentle boil and stir in the pasta. Cook according to the package directions, stirring frequently. Add additional broth or water as needed because the pasta will absorb a considerable amount of liquid as it cooks.
- Season the soup. Remove the bay leaf and Parmesan rind. Taste and season with salt and freshly ground black pepper. If you prefer a soupier Pasta e Ceci, add more broth until it reaches your desired consistency.
- Serve. Ladle the hot Pasta e Ceci into bowls and finish with freshly chopped parsley, freshly grated Parmesan cheese, and a drizzle of extra-virgin olive oil.
Notes
Don't let the chickpea broth become too thick before adding the pasta. The pasta absorbs a surprising amount of liquid as it cooks. Keep extra broth or water nearby and add it as needed. Pasta e Ceci should be hearty and thick, but still have enough flavorful broth to coat the pasta.