Imagine a dish that instantly transports you to a cozy Italian kitchen, where every spoonful wraps you in warmth and nostalgia. That’s exactly what you get with Pasta e Ceci: An Amazing Ultimate Italian Classic. This rustic combination of pasta and chickpeas is hearty, humble, and absolutely magical in its simplicity. It balances creamy, brothy comfort with just the right bite, making it perfect for family dinners or a soul-satisfying solo night. The flavors are deeply savory with gentle herbal notes, and it only gets better the next day!
Ingredients You’ll Need
Simple but essential—these ingredients are the soul of Pasta e Ceci: An Amazing Ultimate Italian Classic. Each one has a role to play, whether it’s building robust flavor, creating creamy texture, or adding bright pops of color for pure Italian comfort.
- Olive oil (2 tablespoons): The foundation for both flavor and velvety texture; use your best extra-virgin olive oil for richness.
- Yellow onion, finely chopped (1 small): Delivers aromatic sweetness and depth as it softens in the oil.
- Garlic, minced (2 cloves): Brings essential warmth and unmistakable Italian aroma—don’t skip!
- Carrot, diced (1 medium): Adds earthy flavor and lovely natural sweetness to balance the savory broth.
- Celery stalk, diced (1): Offers a pop of freshness and a subtle herbal note in the background.
- Dried rosemary (1/2 teaspoon) or a sprig fresh: Gives the soup its signature woodsy, fragrant layer.
- Dried thyme (1/2 teaspoon): Enhances the broth’s delicate herbaceous backbone.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a little gentle heat.
- Chickpeas, canned and rinsed (1 x 15oz can): The star of Pasta e Ceci: An Amazing Ultimate Italian Classic; they provide plenty of creamy bite and protein.
- Vegetable or chicken broth (4 cups): Forms the nourishing base, so pick a quality broth for best results.
- Short pasta, like ditalini or small shells (1 cup): These shape the signature texture—bite-sized and perfect for scooping with chickpeas.
- Crushed tomatoes (1/2 cup): Infuses gentle acidity and a hint of sweetness—with a gorgeous color boost!
- Salt and black pepper, to taste: For perfect seasoning and flavor balance.
- Chopped fresh parsley & a drizzle of olive oil (for serving): Brightens the final dish with color and a fresh finish.
- Grated Parmesan cheese (optional): To finish with savory, nutty depth if you like.
How to Make Pasta e Ceci: An Amazing Ultimate Italian Classic
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté everything together for about 5 to 7 minutes, stirring occasionally, until the vegetables become soft and aromatic. This step lays down the flavor foundation for the entire dish!
Step 2: Add Herbs and Seasonings
Stir in the dried rosemary (or fresh sprig), thyme, and, if you adore a little kick, the crushed red pepper flakes. Toasting these aromatics in the warm oil lets their flavors bloom, layering those irresistible herbal notes so essential in Pasta e Ceci: An Amazing Ultimate Italian Classic.
Step 3: Incorporate the Chickpeas
Pour in the drained and rinsed chickpeas. For velvety richness, use the back of a wooden spoon or potato masher to mash about half of the chickpeas right into the pot. This creates both texture and a thicker, more comforting broth later.
Step 4: Simmer the Broth and Tomatoes
Add the broth and crushed tomatoes, then stir well to combine the flavors. Crank up the heat to bring everything to a boil—it’s already starting to smell amazing. Once boiling, reduce the heat down so things settle into a gentle simmer.
Step 5: Cook the Pasta
Add your short pasta right into the simmering mixture. Let it cook for 10 to 12 minutes, stirring now and then so nothing sticks. You’re looking for al dente—tender with just a bit of bite. The pasta soaks up all the flavors of Pasta e Ceci: An Amazing Ultimate Italian Classic as it cooks.
Step 6: Season and Serve
Taste the soup and adjust with salt and black pepper as needed. When the pasta is cooked perfectly, ladle the soup into bowls while steaming hot, ready for classic Italian garnishes that make every spoonful memorable.
How to Serve Pasta e Ceci: An Amazing Ultimate Italian Classic
Garnishes
A finishing touch makes all the difference with Pasta e Ceci: An Amazing Ultimate Italian Classic. Top each bowl with a handful of chopped fresh parsley for a burst of green, a drizzle of high-quality olive oil for a silky finish, and, if you’re feeling indulgent, a snowy shower of grated Parmesan cheese.
Side Dishes
Pair this comforting soup with rustic bread—think warm, crusty ciabatta or garlic-rubbed bruschetta. A crisp side salad with a punchy vinaigrette helps balance the richness and rounds out your Italian home-cooked feast.
Creative Ways to Present
Get playful by serving Pasta e Ceci: An Amazing Ultimate Italian Classic in wide, shallow bowls for a trattoria feel or pour into small mugs with extra parsley and Parmesan for cozy appetizer portions at gatherings. A swirl of basil pesto or lemon zest brings a fresh twist if you want to surprise your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container. They’ll keep in the fridge for up to 3 days. In fact, the flavors of Pasta e Ceci: An Amazing Ultimate Italian Classic deepen beautifully overnight, so you may find it’s even tastier as leftovers!
Freezing
This dish freezes like a dream if you want to prep ahead. Ladle cooled soup into freezer-safe containers, leaving a little space for expansion, and store for up to 2 months. For best texture, thaw in the fridge and consider cooking the pasta fresh when reheating.
Reheating
Warm Pasta e Ceci: An Amazing Ultimate Italian Classic gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, simply add a splash of broth or water to loosen it up to your ideal consistency.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak and cook your dried chickpeas in advance until tender. Not only does it add a bit more preparation time, but it also lets you control the salt and achieve the perfect creamy texture.
What’s the best pasta shape for Pasta e Ceci: An Amazing Ultimate Italian Classic?
Ditalini and small shells are traditional favorites, but any short, scoopable pasta works well. Avoid long noodles, as they don’t capture the chickpeas and broth as nicely.
Is this recipe vegetarian and vegan friendly?
This dish is vegetarian as written—just be sure to use vegetable broth. To make it vegan, simply skip the Parmesan cheese or use your favorite plant-based cheese alternative.
How can I make the soup thicker?
For a thicker, creamier Pasta e Ceci: An Amazing Ultimate Italian Classic, blend a cup of the soup before adding pasta, or mash more chickpeas in the pot as it simmers. Some even like to blend half and stir it back in for the ultimate comfort food spoonful.
Can I add greens to this dish?
Definitely! Stir in a handful of chopped spinach or kale during the last few minutes of simmering for extra color, nutrition, and that classic Italian twist. It’s a tasty way to make the dish even heartier.
Final Thoughts
If you’re craving true Italian comfort, don’t wait to try Pasta e Ceci: An Amazing Ultimate Italian Classic in your own kitchen. Its cozy, slow-cooked flavor and wholesome simplicity are sure to win you over bite after bite—why not make a pot tonight and share in this timeless tradition?
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Pasta e Ceci: An Amazing Ultimate Italian Classic Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Pasta e Ceci is a classic Italian soup that combines the heartiness of chickpeas with the comfort of pasta in a flavorful broth. This ultimate rustic dish is perfect for a cozy night in or a gathering with friends. Serve with a sprinkle of Parmesan and crusty bread for a satisfying meal.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 teaspoon dried rosemary or a small sprig of fresh rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup short pasta (such as ditalini or small shells)
- 1/2 cup crushed tomatoes
- Salt and black pepper to taste
Serving:
- Chopped fresh parsley and a drizzle of olive oil
- Grated Parmesan cheese (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened.
- Add Flavorings: Stir in rosemary, thyme, and red pepper flakes. Add chickpeas and mash some for creaminess.
- Cook Soup: Pour in broth and crushed tomatoes. Bring to a boil, then add pasta. Simmer until pasta is al dente.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with parsley, olive oil, and Parmesan.
Notes
- For a thicker soup, blend a portion before adding pasta.
- Dried chickpeas can be used but require pre-cooking.
- Flavors develop beautifully if served the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
