Pasta e Ceci
User Reviews
5
Pasta e Ceci
Description
Pasta e Ceci blends diced celery, onion, carrot, and garlic sautéed in olive oil with a crushed red pepper kick. Canned chickpeas, tomatoes, a Parmigiano rind, rosemary, and vegetable stock create the base. The chickpeas are partially mashed to thicken the broth, offering a creamy texture without added cream. Small pasta like ditalini or shells cook directly in the simmering soup, absorbing the broth's flavors.
The resulting dish is a rustic soup featuring tender pasta and chickpeas in a savory, herb-infused broth with balanced heat from pepper flakes. The Parmigiano rind adds subtle umami depth. Frequent stirring prevents sticking as the pasta softens.
Serve Pasta e Ceci warm as a filling soup or light main. Cooking pasta directly in the broth intensifies flavor. For leftovers, cooking pasta separately is recommended to avoid sogginess. This recipe stores well refrigerated up to 3 days and reheats conveniently.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 ribs celery diced
- 1 medium onion diced
- 2 medium carrot diced
- 5 cloves garlic minced
- 1/4 teaspoon red pepper flakes crushed, hot
- 3 ounce cans chickpeas drained, but don't rinse
- 4 cups vegetable stock to start but add more as needed, low sodium
- 1 cup plum tomatoes canned, hand crushed
- 1 Parmigiano-Reggiano rind
- 1 prig rosemary
- 1/2 pound small shell pasta or ditalini, elbows, etc
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot to medium-low with the extra virgin olive oil and saute the onions, celery, and carrots until very soft (about 12 minutes). Once soft, add in the garlic and cook for 1-2 minutes more or until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
- Add the tomatoes, chickpeas, Parmigiano rind, rosemary, and stock, and bring to a boil. Once boiling, lower the heat and simmer for 15 minutes.
- Lower the heat to medium and crush some of the chickpeas by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender.
- Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water or stock as needed. The final consistency is 100% a personal preference. If you like it soupier, add more stock or water.
- Once the pasta has reached al dente turn off the heat and taste test. Adjust salt, pepper, and hot red pepper to taste.
- When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese and drizzle your best extra virgin olive onto each bowl. Enjoy!
Notes
- Small pasta shapes such as ditalini, small shells, elbows, or broken spaghetti work well with this dish.
- For leftovers, cook the pasta separately to prevent it from becoming mushy after reheating.
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 70.8g | 24% |
| Protein | 17.9g | 36% |
| Fat | 21.5g | 33% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 53mg | 2% |
| Potassium | 665mg | 14% |
| Fiber | 13.6g | 54% |
| Sugar | 9.9g | 20% |
| Calcium | 81mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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