Pasta e Ceci Soup

Paste e Ceci | It’s like Pasta Fagioli but with chickpeas! This is an easy, healthy soup recipe that’s perfect for a weeknight meal.

4 cans of chickpeas (3 cans rinsed, 1 can blended)
2 cups Ditalini Pasta
8 cups chicken or veggie broth
1 small yellow onion, diced
2 medium carrots, small dice
3 large garlic cloves, minced
1/2 tsp red pepper flakes
8oz tomato puree
2 sprigs rosemary
1 sprig sage
Salt & Pepper, to taste
EVOO
Pecorino Romano

Heat a pot over medium heat and drizzle with olive oil. Once hot, add the carrots and onion. Cook, stirring occasionally, until the veggies are softened. Then add the garlic and red pepper flakes and cook until fragrant.

Add the blended beans and the tomato puree snd mix until full incorporated with the veggies. Then add the broth and bring to a boil. Once boiling add the 3 cups of chickpeas, the sage & rosemary, and a rind of parm. Lower the heat and let the soup simmer for 15 minutes.

Add the pasta, and cook, stirring often, until the pasta is fully cooked (about 15 minutes). If the soup begins to thicken, add some water a half a cup at a time.

Once done, season with salt & pepper to taste. Plate in bowls, and top with pecorino and a drizzle of EVOO.

#pastaececi #pastaefagioli #goodsoup #homemadesoup #easysouprecipe #italiansoup