Pasta E Ceci Soup. In this rustic soup, ceci beans (also known as chickpeas or garbanzos) are paired with tender pasta and bathed in a hearty broth—delicious proof that the simple can be sublime. Printer Friendly Version Pasta e ceci is a one pot Italian chickpea soup with pasta that originated in Rome. It's warm and comforting on a cold night, and the flavours of the celery, carrots, onions, tomatoes and chickpeas come together beautifully.

Heat the oil in a large stock pot or Dutch oven over medium. Pasta e ceci (pasta and chickpeas) is one of Rome's most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.*And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base. Pasta e ceci is my all-time favourite soup. You can cook Pasta E Ceci Soup using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pasta E Ceci Soup

It's 3 tbsp of olive oil.
You need 1/2 cup of olive oil.
You need 2 of carrots finely cubed.
It's 1 large of onion, diced.
You need 1 1/2 tbsp of minced garlic.
Prepare 1/3 cup of diced tomato.
Prepare 1 1/4 cup of chickpeas, soaked overnight drained and rinsed.
It's 6 cup of H2O, water.
Prepare 2 of freash thyme sprigs.
Prepare 1/4 cup of butter.
Prepare 3 of freash rosemary sprigs cut into 1 1/2 inches.
Prepare 1 dash of salt & peper to taste.
It's 1/2 lb of tubetta pasta, cooked to al dente.
Prepare 1 of fresh parmiziano and/or reggiano cheese to top soup.

I grew up in Milan, where winters can be quite cold for Italian standards, and my mother would often make this soup for dinner. It is a very comforting and hearty kind of dish and it is also very easy to make. Add the rosemary, chickpeas and stock and bring to a gentle boil. Minestra di Pasta e Ceci alla Toscana.

Pasta E Ceci Soup instructions

Saute carrots and onions 3 tbsp of Olive oil until tender..
Add garlic and tomatoes, stirring frequently cook 1 minute..
Add chickpeas, H2O, thyme, bring to a boil..
Reduce to simmer, cook uncovered for 1 hour. Chickpeas should be tender, remove thyme..
In a small pan over medium heat fry rosemary with oil until crisp, remove to paper towels and lightly season with salt..
Strain chickpeas mix, reserve cooking liquid. Place 2 cup s of chickpeas mix in a bowl and mash until smooth, place frying pan, add remaining chickpeas mix and 1 cup of liquid bring to simmer..
Add pasta and 1/2 cup Olive oil stir well,season with salt and pepper, fried rosemary and cheese..

Pasta and chickpeas is a traditional pasta recipe in many parts of Central and Southern Italy. Most recipes are more of a soup, but others are 'dry'. What this means is the pasta is served with a sauce but isn't a soup. Pasta e ceci can be served very thick, more a pasta dish than a soup, or as a true soup. Just adjust the amount of water you use and, as mentioned, the ratio of pasta to chickpeas.