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Gluten-Free Pasta e Ceci

When pasta and soup combine, it's a beautiful thing

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Pasta e ceci is similar to the better-known pasta e fagioli, but uses chickpeas instead of white beans. We’ve made this one gluten-free by opting for a brown rice-based pasta made by Jovial Foods, though you could use any pasta you prefer. As always, we recommend seeking out vegetarian parm; omit it or swap for dairy-free to make the dish vegan.


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Gluten-Free Pasta e Ceci

Servings
4

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion, chopped (1½ cups)
  • 3 sprigs fresh rosemary
  • 2 cloves garlic, minced (2 tsp.)
  • 3 plum or Roma tomatoes, seeded and chopped (2 cups)
  • 1 15-oz. can chickpeas, rinsed and drained (we used Eden Organic Garbanzo Beans)
  • 4 cups low-sodium vegetable broth
  • ½ cup gluten-free pasta (we used Jovial Foods Gluten-Free Brown Rice Elbows)
  • ½ tsp. freshly ground black pepper
  • 6 Tbs. grated Parmesan cheese
  • 2 Tbs. finely chopped fresh basil or parsley, for garnish

Preparation

  1. Heat oil in large soup pot or Dutch oven over medium heat. Add onion and rosemary sprigs, and sauté 5–7 minutes, or until onion has softened.
  2. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, if desired. Sauté 3–5 minutes. Remove rosemary sprigs.
  3. Add chickpeas, and slightly mash with fork or potato masher to thicken soup. Add broth, and bring to a boil. Add pasta, and cook 1 minute less than package directions suggest.
  4. Season soup with salt, if desired, and pepper. Garnish each serving with 1 Tbs. Parmesan and 1 tsp. basil.

Nutrition Information

  • Calories 360
  • Carbohydrate Content 57 g
  • Cholesterol Content 5 mg
  • Fat Content 9 g
  • Fiber Content 10 g
  • Protein Content 13 g
  • Saturated Fat Content 2 g
  • Sodium Content 500 mg
  • Sugar Content 8 g