Pasta e Ceci 
(Pasta with Chickpeas) Recipe - Vegetarian Times

Pasta e Ceci 
(Pasta with Chickpeas)

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Pasta e Ceci (Pasta with Chikpeas)

Pasta e Ceci (Pasta with Chikpeas)

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

  • 6Servings

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion, chopped (11/2 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, or 11/2 cups cooked chickpeas
  • 4 cups low-sodium vegetable broth
  • 1/2 cup ditalini or tubetti
  • 1/2 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 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
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 4 mg
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 545 mg
  • Sugar Content: 4 g