Central Italy Soup
Pasta e Ceci
Make pasta e ceci with chickpeas, small pasta, rosemary, garlic, tomato, olive oil, and a thick rustic broth.
- Prep
- 12 min
- Cook
- 35 min
- Total
- 47 min
- Serves
- 4
- Level
- Easy
Instructions
- Warm olive oil with garlic and rosemary until fragrant but not browned.
- Stir in tomato paste and cook for 1 minute to deepen its flavor.
- Add chickpeas and stock, then simmer until the chickpeas are very tender.
- Mash a ladleful of chickpeas against the pot to thicken the broth.
- Add the pasta and cook, stirring often, until tender.
- Remove rosemary and garlic, then adjust salt and pepper.
- Rest for 5 minutes and finish each bowl with olive oil.
This pasta e ceci recipe is thick, savory, and built from pantry staples. Chickpeas soften into the broth while small pasta makes the bowl feel complete.
Why This Pasta e Ceci Recipe Works
Blooming rosemary and garlic in oil gives the soup aroma before any liquid goes in. Mashing a portion of chickpeas thickens the broth naturally.
Key Tips
- Use chickpea cooking liquid if you have it; it gives the best body.
- Stir often after adding pasta so the thick soup does not catch.
- Add hot water when reheating because the pasta keeps absorbing liquid.
Variations and Serving Ideas
The same technique helps when you want Italian chickpea pasta soup, pasta with chickpeas, and Roman pasta e ceci. Keep the character of Pasta e Ceci in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Central Italy Soup chickpeassoupvegetarianpantry
