Pasta e Ceci
Pasta e Ceci is Italian comfort food at its finest! Chickpeas, pasta, vegetables, and parmesan transform into a thick, soul-warming soup in just 30 minutes. It’s naturally vegetarian, endlessly customizable, and pure magic in a bowl.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 cup onion
- 1 carrots finely diced
- 1 celery
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp red pepper flakes
- 1 sprig rosemary
- 1 can chickpeas drained and rinsed
- 6 cups broth: vegetable or chicken divided
- 1 parmesan rind optional
- 1 cup pasta
- ½ cup parmesan freshly grated
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat, then add the onion, carrots and celery and sauté for 5-7 minutes until softened.
- Next, add the garlic, tomato paste, salt, and red pepper flakes and stir for 1 minute. Then, add the rosemary, chickpeas and 1 cup of the broth and use a wooden spoon to scrape up any brown bits on the bottom.
- Use a potato masher or fork to mash some of the chickpeas (this will create a slightly creamier consistency), then add the remaining broth and parmesan rind and bring the soup to a boil. Once boiling, pour in the pasta and cook until the pasta is done, about 10 minutes.
- Remove the soup from the heat, then remove the rosemary sprig and parmesan rind. Stir in the shredded parmesan and add more salt/pepper/red pepper flakes to taste. Enjoy!
Video
Notes
NOTE: **The pasta soaks up a lot of the broth; may need to add more broth/water when reheating leftovers
*Calories are per serving and are an estimation
Nutrition
Calories: 134kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 581mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1930IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg
