Pasta e Ceci-Italian Chickpea Soup Recipe

It cooks in one pot for a quick weeknight meal. The ingredients are probably in your pantry and kitchen. Canned chickpeas star in soup. Good thing canned chickpeas stay firm and tasty.

Ingredient

– ¼ cup olive oil – One medium onion – Two carrot – 2 celery stalk – 2 garlic clove – 1 drained, rinsed 14-ounce chickpea can – 1 14-ounce hand-crushed canned whole tomatoe – 7–8 cups chicken or vegetable stock – 1 tbsp finely chopped fresh or dried rosemary – One cup dried ditalini pasta – salt and pepper – extra olive oil

Direction

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1

Heat oil in a large pot (I use my Dutch oven) over medium heat. Sauté diced onions, carrots, and celery for 8–10 minutes until soft and translucent.

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2

Sauté minced garlic for two minutes. Garlic browns quickly, so stir it every 1-2 minutes.

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3

Add the tomatoes and break them up with a wooden spoon (if using canned plum tomatoes, remove the tough white core first). Add chickpeas and mix.

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4

Salt, pepper, rosemary, and bay leaves should be added after the broth if you're not using low-sodium. After a few minutes of boiling, reduce heat to a simmer for 10 minutes.

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5

If you are cooking the pasta in the broth, add it now. If not, cook it in a medium pot in boiling, salted water until al dente. Drain, drizzle olive oil, and set aside in a bowl until chickpea soup is ready).

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6

Cook the pasta in the soup at a low boil until al dente, stirring frequently to avoid sticking, 8-10 minutes, depending on the pasta, and the broth thickened. If it's too thick, add more broth or water.

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7

Taste and add salt and freshly ground black pepper if needed. Pour into bowls and drizzle with extra-virgin olive oil.

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also see

also see

Hungarian Ham and Bean Soup Recipe