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Chickpea and Pasta Soup: Pasta e Ceci

This heart-warming Italian classic combines pasta and chickpeas in a savory vegetable broth. It is perfect for a cold day's lunch or a comforting dinner. The blend of herbs, fresh vegetables, and Parmesan cheese adds depth to the already flavorful mix of pasta and chickpeas.
5
45 min
TOTAL TIME
228
CALORIES
$0.92
PER SERVING
Chickpea and Pasta Soup: Pasta e Ceci
Ingredients
SOUP
6 SERVINGS
Olive Oil
1 tbsp olive oil
Black Pepper
1/2 tsp black pepper
Garlic
2 cloves garlic
minced
Onion
1 medium onion
chopped
Fresh Rosemary
3 sprigs fresh rosemary
Chunky Tomato Concasse
1 cup chunky tomato concasse
Chickpeas
15 oz chickpeas
rinsed and drained
Ditalini
1/2 cup ditalini
dry
Low-sodium Vegetable Broth
4 cups low-sodium vegetable broth
TOPPING
Fresh Basil
2 tbsp fresh basil
finely chopped
Grated Parmesan Cheese
6 tbsp grated parmesan cheese
Directions
SOUP
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat olive oil in a large soup pot over medium heat. Add chopped onion and rosemary sprigs, and sauté for about 7 minutes, or until onion has softened.
2
Add minced garlic to the pot and sauté for 30 seconds. Then, stir in the chunky tomato concasse. Remove rosemary sprigs after about 3 to 5 minutes.
3
Add rinsed chickpeas to the pot. Use a fork or a potato masher to lightly mash some of the chickpeas. This will lend a thicker texture to the soup.
4
Pour in the vegetable broth and bring the mixture to a boil. After the soup starts boiling, add the dry pasta and let it cook for about 7 to 9 minutes.
5
Season the soup with freshly ground black pepper.
TOPPING
6
Serve the soup hot, sprinkled with grated Parmesan cheese and finely chopped fresh basil or parsley, providing a wonderful complement to the rich flavors of the soup.
Health Info
Macros
57g
CARBS
9g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT