Pasta e Ceci
Pasta e ceci, or pasta and chickpea (garbanzo bean) soup in English, is an easy Italian soup recipe made with ingredients you may already have in the pantry.
Our Chickpea Vegetable Soup has been a popular recipe here recently. It’s one of our favorite healthy vegetable soup recipes, and has a classic chicken soup flavor. Recently a friend reminded me of a similar Italian version: Pasta e Ceci.
There are several versions of Italian ceci (chickpea) soups. World Market sells a very simple tomato chickpea soup that would be easy to copy. My version of pasta e ceci chickpea soup is more like an minestrone or pasta e fagioli. If you haven’t yet tried our Italian Vegetable and Farro soup, you must head there next. And if you’re looking for a similar Instant Pot recipe, try our favorite Instant Pot Minestrone Soup.
Pasta e Ceci Ingredients
The great thing about this simple soup is that there’s a good chance you already have everything you’ll need. I keep rosemary and thyme growing in the backyard so those are always on hand. Here’s what you’ll need:
- Chickpeas. You can use 2 (15 oz.) cans/packages of cooked chickpeas or learn how to cook dried chickpeas.
- Vegetable Broth
- Rosemary and Thyme
- Diced tomatoes
- Small pasta such as ditalini, orzo, or stars
- Salt & pepper (red pepper flakes are great here)
How to Make Pasta e Ceci Chickpea Soup
Start by sauteeing the onion until tender.
Add the garlic and herbs and maybe a pinch of red pepper flakes. Continue to saute another minute.
Then add the broth, tomatoes, chickpeas, salt and pepper. Let that all simmer away.
Remove the herb stems and ladle about a cup of the soup into a blender to puree. This will help thicken the soup.
Stir the pureed soup back into the pot. Add the small pasta right into the simmering soup and cook until al dente.
Season to taste and stir in a few big handfuls of spinach if you’d like.
More Chickpea Recipes You’ll Love
- Classic Hummus
- Balela Salad
- Chickpea Quinoa Salad
- How to Cook Chickpeas
- Korean BBQ Chickpea Bento Bowls
- Chickpea Greek Salad
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- pinch red pepper flakes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon sea salt
- 6 cups vegetable broth
- 1 (15 oz.) can diced tomatoes
- 2 (15 oz.) cans chickpeas (garbanzo beans), drained
- 3/4 cup small pasta (orzo, ditalini, etc.)
- 4 cups baby spinach
- Heat the oil in a large pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and red pepper flakes and sauté another minute longer. Add the herbs, salt, broth, tomatoes, and chickpeas and bring to a simmer.
- Simmer uncovered for about 10 minutes. Remove the bay leaf and herb stalks.
- Use a ladle to carefully transfer about 1 cup of the soup mixture to a blender and puree. When pureeing hot liquids always keep the lid ajar or center hole open and cover with a dish towel. Pour the pureed soup back into the pot.
- Add the pasta and simmer until al dente, about 7 minutes. Season to taste with salt and pepper.
- Stir the spinach into the soup just until wilted. Serve immediately. Finish with a little drizzle of olive oil or Parmesan.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.