Nani's Hearty Pasta e Ceci
A warm and comforting Italian chickpea soup that feels like a big hug in a bowl.
recipesbynani.comPasta e Ceci is a classic Italian staple that relies on simple pantry ingredients to create something truly special. It is one of my go to recipes when I want to feed my family a nutritious meal that is both filling and deeply satisfying on a chilly day.
I love using a mix of chickpeas and small pasta shapes to get that perfect texture in every spoonful. For the best flavor, make sure to let the garlic and rosemary sizzle in the oil for a moment before adding the broth.
🧺 Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 pinch red pepper flakes
- 2 cans chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup ditalini or other small pasta
- Salt and black pepper to taste
- Fresh parsley for garnish
- Grated parmesan cheese for serving
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the minced garlic, rosemary, and red pepper flakes to the pot. Sauté for about one minute until fragrant.
- 3
Stir in the chickpeas and cook for two minutes to let them brown slightly.
- 4
Pour in the broth and bring the mixture to a gentle boil.
- 5
Add the pasta and cook according to the package directions until it is tender.
- 6
Taste the soup and add salt and pepper as needed.
- 7
Serve warm with a sprinkle of fresh parsley and a generous dusting of parmesan cheese.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. Keep in mind that the pasta will soak up the broth as it sits, so you may need to add a splash of water or more broth when you reheat it. This soup also pairs beautifully with a slice of crusty toasted bread.
Made this recipe? Let us know how it went.
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