Pasta e Ceci Recipe
Italian · Soup · 40 min total
A hearty Italian soup-stew of pasta and chickpeas, simmered with rosemary and garlic for a rustic, comforting meal.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or orzo)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and rosemary sprig; cook until fragrant, about 1 minute.
- Add chickpeas and broth; bring to a boil. Stir in pasta and reduce heat to a simmer.
- Cook until pasta is tender, about 10-12 minutes. Season with salt and pepper.
- Remove rosemary sprig. Stir in parsley. Serve hot with grated Parmesan.
Tips
- For a creamier texture, mash some of the chickpeas before adding pasta.
- Add a pinch of red pepper flakes for heat.
- Leftovers thicken; thin with broth when reheating.
AI estimate may be inaccurate · Terms