Authentic Pasta e Ceci

Pasta e Ceci is a simple, hearty Italian dish that combines pasta with chickpeas in a flavorful, vegetable-based broth. It’s a perfect comfort food, especially for cooler days, and can be easily customized to suit your tastes.

With ingredients like sautéed onions, garlic, carrots, celery, and tomatoes, this dish is both nourishing and satisfying.

The addition of pasta and chickpeas makes it a filling meal, while the flexibility of the recipe allows you to adjust the vegetables and seasonings to your liking. It’s a quick, wholesome option for family dinners or casual gatherings.

Why You’ll Love This Recipe:

People will love Pasta e Ceci for its warm, comforting flavors and versatility.

The combination of tender chickpeas, al dente pasta, and a rich, savory broth makes it both satisfying and nutritious.

The dish is easy to prepare, customizable to your taste preferences, and perfect for any occasion.

Whether you prefer to add extra vegetables, like squash or sweet potatoes, or substitute the chickpeas for other beans, this recipe adapts to what you have on hand.

Plus, it’s a one-pot meal, making clean-up a breeze, and it’s a great option for both meat-eaters and vegetarians.

Key Ingredients:

Olive oil: for sautéing the vegetables and adding richness to the broth.

Chickpeas (ceci): the star of the dish, providing protein and a hearty texture.

Small pasta: like ditalini or elbow macaroni, which soaks up the savory broth.

Carrots and celery: for a fresh, aromatic base to the soup.

Garlic and onion: to build depth of flavor in the broth.

Diced or crushed tomatoes: to add a touch of sweetness and acidity.

Seasonings: such as salt, pepper, oregano, thyme, and basil, to enhance the flavor profile.

Pasta e Ceci

Ingredients:

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

3 tbsp olive oil

8-10 cups cold water

1 large can (28 oz) diced or crushed tomatoes

Salt and pepper, to taste

Seasonings of your choice (e.g., oregano, thyme, basil)

2 cups dried small pasta (like ditalini or elbow macaroni)

2 cans (15 oz each) chickpeas (ceci), drained and rinsed

Instructions:

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.

Add liquid and seasonings: Pour in the cold water and the can of diced or crushed tomatoes. Stir to combine. Season with salt, pepper, and your preferred seasonings (such as oregano, thyme, or basil).

Bring to a simmer: Bring the mixture to a simmer, and let it cook for 10-15 minutes to allow the flavors to meld together.

Cook the pasta: Add the dried pasta to the pot and cook until al dente, following the package instructions. Stir occasionally to prevent the pasta from sticking.

Add the chickpeas: Stir in the chickpeas (ceci) and let the soup simmer for an additional 20-30 minutes or until the carrots are tender and the flavors are well blended.

Adjust seasoning: Taste and adjust the seasoning if needed. You can also add more water if you prefer a thinner soup.

Serve: Serve hot, drizzling with a little extra olive oil and a sprinkle of freshly grated Parmesan cheese, if desired.

Enjoy your hearty, comforting Pasta e Ceci!

This recipe is flexible, so feel free to scale it up or down, or substitute ingredients like using Cannellini beans instead of chickpeas, or adding squash or sweet potato for variety.

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Notes:

Versatile Vegetables: Feel free to customize the vegetables based on what you have on hand. You can add zucchini, bell peppers, or spinach for more flavor and nutrition.

Pasta Choice: Small pasta like ditalini or elbow macaroni is ideal for this dish, but other shapes such as farfalle or orecchiette can also work well. Make sure to cook the pasta al dente to avoid it getting mushy in the soup.

Broth Base: If you prefer a richer broth, consider adding vegetable or chicken broth instead of cold water. This can enhance the flavor of the soup.

Chickpeas: If you prefer a creamier texture, you can mash a portion of the chickpeas before adding them to the soup.

Seasoning Adjustments: The soup can be customized with additional seasonings like red pepper flakes for some heat, or a splash of vinegar or lemon juice to brighten the flavors before serving.

Storage: This soup stores well and actually tastes better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Vegan Option: To make this dish vegan, simply skip the Parmesan cheese topping and use a plant-based broth. You can also try adding nutritional yeast for a cheesy flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of beans instead of chickpeas (ceci)?

Yes! While chickpeas are traditional, you can substitute with other beans like cannellini beans, white beans, or even kidney beans for a different flavor and texture.

Can I use canned pasta for this recipe?

It’s best to use dried pasta for this recipe as it holds up better in the broth.

Canned pasta may become mushy when cooked in the liquid for an extended period.

Can I make Pasta e Ceci ahead of time?

Absolutely! Pasta e Ceci can be made a day ahead. In fact, the flavors deepen overnight.

Just store it in the fridge and reheat before serving.

If the soup thickens too much overnight, add a bit of water or broth when reheating.

Can I make this recipe vegetarian or vegan?

Yes, this recipe is already vegetarian.

For a vegan version, just make sure to skip the Parmesan cheese or use a plant-based alternative.

Can I freeze Pasta e Ceci?

Yes, you can freeze it! Let the soup cool completely before transferring it to an airtight container.

To reheat, thaw overnight in the fridge and warm on the stovetop.

Keep in mind that the pasta may soften a bit after freezing, but it will still taste great.

Do I need to soak the dried chickpeas (ceci) before cooking?

No, for this recipe, you will be using canned chickpeas, which are pre-cooked.

Just make sure to drain and rinse them well before adding them to the soup.

Can I use broth instead of water for the soup base?

Yes, using vegetable or chicken broth instead of water will add more flavor to the soup.

Just adjust the seasoning to taste, as broth can be saltier than water.

Can I add more vegetables to the soup?

Definitely! Feel free to add other vegetables such as zucchini, spinach, or kale to boost the nutritional value and flavor of the soup.

How do I make sure the pasta doesn’t become too mushy in the soup?

To prevent the pasta from getting mushy, make sure to cook the pasta just until al dente and add it in the last part of the cooking process.

You can also cook the pasta separately and add it to the soup just before serving.

Can I use canned tomatoes with added seasoning?

Yes, you can use canned tomatoes with added seasoning (like Italian-style canned tomatoes).

Just make sure to taste the soup before adding extra salt or spices, as the canned tomatoes may already contain seasoning.