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Pasta e Ceci (Italian Chickpea Soup) Recipe

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★★★★★

4.5 from 84 reviews

Pasta e Ceci is a comforting traditional Italian chickpea soup made with a flavorful base of sautéed onions, garlic, and anchovies, simmered with tomatoes, fresh herbs, and pasta, then finished with hearty Tuscan kale and grated Pecorino cheese. This warming soup is perfect for a nourishing weeknight meal that combines protein-rich chickpeas with tender pasta in a savory broth.

Ingredients

Scale

Soup Base

  • 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

Chickpeas and Vegetables

  • 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)

Broth and Pasta

  • 4 cups low-sodium vegetable or chicken broth
  • ⅔ cup (3 ounces) dry ditalini pasta or other small pasta such as orzo or rings

Serving

  • Grated Pecorino cheese or Parmesan cheese, for serving

Instructions

  1. Heat the Oil and Sauté Aromatics: In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, anchovy filets (if using), and ½ teaspoon kosher salt. Cook, stirring occasionally, until the onion is softened and begins to brown, about 5 minutes.
  2. Add Garlic, Herbs, and Tomato Paste: Stir in the finely chopped garlic, tomato paste, oregano, rosemary, and red-pepper flakes. Cook this mixture, stirring continuously until it starts to caramelize and become fragrant, about 2 to 3 minutes.
  3. Incorporate Chickpeas and Tomatoes: Mash ½ cup of chickpeas with the back of a spoon or a fork, then add these mashed chickpeas to the pot along with the remaining whole chickpeas, diced tomatoes with their juices, and the broth. Increase heat to high and bring the soup to a boil.
  4. Simmer Pasta: Reduce the heat to medium-high and add the ditalini pasta to the soup. Let it simmer, stirring frequently to prevent sticking or scorching, until the pasta is al dente, approximately 10 minutes. For a brothier consistency, you may add up to 1 cup of water during this step.
  5. Add Kale: Stir in the chopped Tuscan kale and continue to cook until the kale is wilted and tender, about 3 to 4 minutes.
  6. Season the Soup: Taste the soup and season further with salt (at least 1 teaspoon total) and freshly ground black pepper according to your preference.
  7. Serve: Ladle the soup into bowls, topping each serving with grated Pecorino or Parmesan cheese and a drizzle of olive oil for added richness.

Notes

  • If you prefer a vegetarian version, omit anchovies and use vegetable broth.
  • Dry pasta shapes similar to ditalini such as orzo or small rings work well in this soup.
  • Adjust red pepper flakes according to your heat preference.
  • Add more broth or water if you like a thinner soup consistency.
  • Leftovers improve in flavor after resting and can be refrigerated for up to 3 days.

Keywords: Pasta e Ceci, Italian chickpea soup, Tuscan kale soup, ditalini pasta soup, easy Italian soup, healthy chickpea recipe

Find it online: https://annakocht.com/pasta-e-ceci-italian-chickpea-soup-recipe/