Name: Pasta e Ceci (Italian Chickpea Soup) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (+ more for drizzling); 1 yellow onion, diced; 2 anchovy filets or 1 teaspoon anchovy paste (optional); Kosher salt and black pepper, to taste; 3 cloves garlic, finely chopped; 1 tablespoon tomato paste; 1 tablespoon chopped fresh oregano or 1 ½ teaspoons dried oregano; 1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried rosemary; ¾ teaspoon red-pepper flakes; 1 (15-ounce) can chickpeas, drained and rinsed; 1 (28-ounce) can diced tomatoes and their juices; 1 bunch Tuscan kale, stems removed, greens roughly chopped (about 4 cups); 4 cups low-sodium vegetable or chicken broth; ⅔ cup (3 ounces) dry ditalini pasta or other small pasta such as orzo or rings; Grated Pecorino cheese or Parmesan cheese, for serving

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Introduction

Pasta e Ceci is a comforting Italian chickpea soup that combines hearty beans, tender pasta, and flavorful herbs. This rustic dish is simple to make and perfect for warming up on cooler days.

A white bowl filled with soup sits in the center of a white marbled surface, the bowl placed on a dark round plate. The soup has three main visible layers: the base layer is a warm orange broth with small round pasta rings and chickpeas scattered throughout, the middle layer shows green leafy vegetables and red tomato chunks evenly mixed in, and the top layer is a generous sprinkle of finely shredded white cheese slightly melting on the soup. A silver spoon rests inside the bowl on the right side, partially submerged. The bright colors and textures of the soup contrast with the simple white bowl and dark plate, creating a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (+ more for drizzling)
1 yellow onion, diced
2 anchovy filets, or 1 teaspoon anchovy paste (optional)
Kosher salt and black pepper
3 cloves garlic, finely chopped
1 tablespoon tomato paste
1 tablespoon chopped fresh oregano, or 1 ½ teaspoons dried
1 tablespoon chopped fresh rosemary, or 1 ½ teaspoons dried
¾ teaspoon red-pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
1 (28-ounce) can diced tomatoes with juices
4 cups low-sodium vegetable or chicken broth
⅔ cup (3 ounces) dry ditalini pasta or other small pasta such as orzo or rings
1 bunch Tuscan kale, stems removed and greens roughly chopped (about 4 cups)
Grated Pecorino or Parmesan cheese, for serving

Instructions

Step 1: Heat olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, anchovy filets (if using), and ½ teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes.
Step 2: Stir in the garlic, tomato paste, oregano, rosemary, and red-pepper flakes. Cook until the mixture starts to caramelize, about 2–3 minutes.
Step 3: Mash ½ cup of the chickpeas with a fork, then add them to the pot along with the remaining chickpeas, diced tomatoes with their juices, and broth. Bring to a boil over high heat.
Step 4: Reduce heat to medium-high. Add the pasta and simmer, stirring frequently to prevent sticking, until the pasta is al dente, about 10 minutes. If you prefer a brothier soup, stir in 1 cup of water.
Step 5: Stir in the chopped kale and cook until wilted.
Step 6: Season the soup with salt (at least 1 teaspoon) and black pepper to taste.
Step 7: Serve each bowl topped with grated Pecorino or Parmesan cheese and a drizzle of olive oil.

Tips & Variations

For a vegetarian version, omit the anchovies and use vegetable broth.
If you can’t find ditalini pasta, orzo or small rings work just as well.
Add a splash of lemon juice before serving for a bright finish.
Use kale stems in the broth for extra flavor instead of discarding them.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a bit of water or broth to loosen the soup, as pasta tends to absorb liquid over time. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white bowl filled with a colorful soup showing 5 visible layers: at the base, a reddish-orange clear broth with seasoning; on top of it, a mix of bright green spinach leaves and yellow chickpeas scattered throughout; next, pale yellow mini ring pasta floating evenly; diced red tomatoes appearing in small clusters; and finally, a generous heap of finely shredded white cheese mainly in the center. A spoon with a silver handle and an orange grip is resting inside the bowl on the lower right side, partially submerged. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before using, as they take much longer to prepare than canned chickpeas.

What can I substitute for Tuscan kale?

Swiss chard, spinach, or collard greens work well as substitutes, adjusting cooking times since some greens wilt faster than kale.