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Pasta e Ceci 
(Pasta with Chickpeas)

A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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1 medium onion, chopped (1½ cups)
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3 sprigs fresh rosemary
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2 cloves garlic, minced (2 tsp.)
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3 plum or Roma tomatoes, seeded and chopped (2 cups)
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1 15-oz. can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
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4 cups low-sodium vegetable broth
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½ cup ditalini or tubetti
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½ tsp. freshly ground black pepper
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6 Tbs. grated Parmesan cheese
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2 Tbs. finely chopped fresh basil or parsley, for garnish

Instructions: 

1. Heat oil in large soup pot or 
Dutch oven over medium heat. Add 
onion and rosemary sprigs, and sauté 
5 to 7 minutes, or until onion has softened.

2. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, 
if desired. Sauté 3 to 5 minutes. Remove rosemary sprigs.

3. Add chickpeas, and slightly 
mash with fork or potato masher to thicken soup.

4. Add broth, and bring to a boil. 
Add pasta, and cook 1 minute less than package directions suggest.

5. Season soup with salt, if desired, 
and pepper. Garnish each serving with 
1 Tbs. Parmesan and 1 tsp. basil.

Nutrition Information: 

Calories: 
160
Protein: 
7 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
23 g
Cholesterol: 
4 mg
Sodium: 
545 mg
Fiber: 
2 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

So easy and delish! Thanks!

A good soup, but rather thin and light. I'm thinking one more ingredient might help. Perhaps zucchini.

My occasional meat eating son made the second batch after eating the first within a afternoon...the second batch was gone by the next day. A real winner in my home. Delicious and so like a great Italian dish. The second batch was made with 1 can of Hunt's Diced Tomatoes since I had used the fresh tomatoes...still amazing Thank you!! Son says he is now 97% vegetarian .. which is true!!

This looks a lot like the soup my mother used to make. We also had it with rice instead of pasta.

Looks yummy

Preparing to make, but confused......you use whole sprigs of rosemary? No where does it indicate to remove the sprigs before serving. I may use just leaves.

@Dorothy: according to the recipe, you remove the sprigs in step 2.

Very easy to make, my Dad and brother really enjoyed it. I pull the leaves off of the rosemary sprigs. I used jarred garlic, I also added a can of black beans rinsed, some frozen corn and a small can of mushrooms. The boys want some more!!

This was a hit! So easy to make, but so tasty. I used the recipe in the magazine, which did not call for removing the rosemary sprigs at step 2. (It did not mention removing them anywhere, but I pulled the stems out at the end and left in the rosemary leaves that had fallen off). I used canned diced tomatoes and large noodles and it turned out great though next time I need to put in more liquid to compensate for the extra noodles I put in.

I love the simplicity of this recipe. Soup is very forgiving and easy to adapt to your needs. Low budget version: I used canned fire roasted tomatoes (Aldi's carries them now, cheap and good), dried rosemary (crushed), bouillon/water, canned white beans. Skipped the basil garnish. If you have picky bean haters, you could puree the beans before adding and it will taste like a nice creamy tomato soup. YUM!

I like cooking the pasta separately and adding it to the soup.

This has become one of my favorite soups! It's also one of easiest and quickest. I usually modify recipes with the addition of greens or other vegetables but there is no reason to modify this one. One time I did add diced tomatoes but preferred it with the canned whole tomatoes and chopped them and did not add the juice - that made it more of a tomato soup. I would normally like that but preferred the more clear broth with this soup.

Sounds like a great recipe - but if it's supposed to be vegetarian, why are you using Parmesan? Cheers!

This soup is amazingly easy..and so tasty! I like adding fresh spinach to mine, and occasionally some hot sauce..this is a staple soup recipe!

Vegetarians may include dairy in their diets while Vegans do not.

Yum

This soup hit the spot. Being Italian my mother made pasta e ceci all the time. Though this is not how she made it, it was reminiscent of her recipe. I did not add rosemary since our family is not a fan. Used Italian herb seasoning when sautéing the onions. In addition, I used 3 large garlic cloves and whole wheat pasta. Worked great. My daughter even had a small bowl. Will definitely make again.

Sounds great

This looks delicious

This is great

This was awesome!!! Added a few extra noodles than what was called for but this was a major success tonight!

This was delicious and easy! I used an extra tomato and a total of almost 2 cups of whole wheat pasta to make it heartier. Great recipe.

try this

Quick and Delicious - added 1tbs balsamic at the end along with a bag of baby spinach and some red pepper flake. Great flavor for such a quick soup!

I just tried this based on the reader comment in the last issue. Amazing! My husband really prefers spicy and adding a Mexican flare to dishes, so the next time I made it (two days later!) I altered the dish in this fashion: Instead of rosemary I used a teaspoon of cracked red pepper; I added a diced jalapeno to the saute; instead of parmesan I used pepper jack cheese; and instead of basil I used cilantro. My husband told me to put this on high rotation! And like other commenters, I also used more pasta than the recipe calls for.

LOVE this soup!Pwefect for any cold day.Tasts soooo good!

I've made this every week since I found the recipe. Love it. I have been looking for a brothy kind of veg soup for 20 years and this is the first one that I really liked. I didn't use any oil (saute'd in vermouth and veggie broth). Lots of garlic and basil along with the rosemary gives the broth a great taste. Double the broth or you can have a thicker soup with less broth. It doesn't really need the parmesean unless you want it.

Reading through the comments, I do add a diced zucchini and I put the rosemary in a little bag so the leaves do not stay in the broth.

Looks good and healthy! Specially for my sicked husband..thanks for this recipe.

This is one of my favorites! I've made again tonight. This time I had fresh rosemary on hand (Instead of the dry that I have used in the past) and it was amazing.

I made this for dinner and its wonderful!