Classic Italian Chickpea Soup (Pasta e Ceci)
Serves 6
10 mins prep
15 mins cook
25 mins total
A simple one-pot soup recipe for pasta e ceci, an Italian chickpea soup. It’s a hearty vegetarian chickpea soup made with dried pasta simmered in a rich tomato-based soup broth. Enjoy this easy to make, hearty soup that cooks in about 15 minutes!
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Put the oil, onion and carrots in a large heavy pot. Turn the heat to medium and cook until the vegetables are softened, stirring occasionally.
Add the garlic, chili and herbs to the pot and cook about 1 minute, until fragrant. Stir in the tomatoes, chickpeas, pasta, water and 2 teaspoons salt.
Bring to a boil, then immediately lower the heat to a slow simmer. Partially cover the pot and cook until the pasta is done, which should take 10-12 minutes. Stir once or twice to make sure the pasta isn't sticking to the bottom of the pan.
Taste for seasoning, and add more salt, chili or freshly ground pepper to taste. Stir the cheese and parsley into the soup and serve.
