Pasta e CeciPasta and Chickpea Soup
Pasta e ceci is a rustic soup of chickpeas, small pasta, garlic, rosemary, and olive oil. This quick version uses cooked chickpeas so the listed cooking time is realistic.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 400gChickpeas (cooked and drained)
- 160gDitalini Pasta
- 120gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 40gTomato Paste
- 5gFresh Rosemary (finely chopped)
- 30mlExtra Virgin Olive Oil
- 1.2lVegetable Stock
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pot over medium heat, then add the onion and cook until soft.
- 02
Add the garlic and fresh rosemary and cook briefly until fragrant.
- 03
Stir in the tomato paste and cook for a minute to deepen its flavor.
- 04
Add the vegetable stock and chickpeas, then simmer until the broth is well flavored.
- 05
Add the ditalini pasta and cook until tender.
- 06
Season with salt and black pepper, then serve hot.
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