Description
Pasta e Ceci is a comforting Italian dish featuring ditalini pasta cooked in a savory broth with chickpeas, aromatic vegetables, and fresh herbs. This hearty and nutritious soup combines tender chickpeas, sautéed onions, celery, garlic, and kale, finished with a touch of Parmesan cheese and olive oil for a satisfying meal perfect for any season.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 celery rib, finely diced
- 4 garlic cloves, minced
- 1 sprig fresh rosemary
- 1/4 teaspoon red pepper flakes (plus more to taste)
- 3 tablespoons tomato paste
- 1 can chickpeas (15 ounces), drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 3 1/2 cups chopped kale or escarole
- Salt, to taste
- Black pepper, to taste
To Serve
- Grated Parmesan cheese
- Extra-virgin olive oil, for drizzling
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, and cook until softened, about 5 to 6 minutes. Stir in the minced garlic, fresh rosemary sprig, red pepper flakes, and tomato paste. Cook for 2 minutes, allowing the flavors to blend and the tomato paste to caramelize slightly.
- Simmer Chickpeas: Add the drained and rinsed chickpeas to the pot and stir to combine. Lightly mash some of the chickpeas with the back of a spoon to help thicken the broth and release their flavor. Pour in the low-sodium vegetable broth, stir well, and bring the mixture to a gentle simmer.
- Cook Pasta: Stir in the ditalini pasta and cook for about 10 to 12 minutes until al dente. When there are about 2 minutes remaining in the pasta cooking time, add the chopped kale or escarole. Season the soup with salt and freshly ground black pepper to taste.
- Serve: Remove the rosemary sprig before serving. Ladle the pasta and chickpeas into bowls, and garnish with a generous sprinkle of grated Parmesan cheese and a drizzle of extra-virgin olive oil. Serve hot for a comforting and nourishing meal.
Notes
- For extra depth of flavor, you can add a splash of white wine when sautéing the aromatics.
- Feel free to substitute kale with escarole or other leafy greens such as spinach or Swiss chard.
- If you prefer a thicker soup, mash more chickpeas or reduce the amount of vegetable broth slightly.
- To make this dish vegan, omit the Parmesan cheese or use a plant-based alternative.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Ceci, Pasta with Chickpeas, Italian soup, chickpea soup, vegetarian soup, kale soup, ditalini pasta recipe
