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Rustic Pasta e Ceci (Chickpea and Pasta Soup) – vegetarian recipe
Stav Kogan

Rustic Pasta e Ceci (Chickpea and Pasta Soup)

Craving a soup that feels like a warm hug? This rustic Pasta e Ceci uses a clever trick of mashing chickpeas to create a luxuriously creamy, thick broth without any dairy. It's a hearty, one-pot meal packed with plant-based protein and fiber that comes together in just 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 367
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbs / 30 ml (1 fl oz) olive oil
  • 1 small onion, chopped, approx. 1¼ cups / 150g (5.3 oz)
  • 4 cloves garlic, peeled and minced
  • 3 large carrots, thinly sliced, approx. 2 cups / 240g (8.5 oz)
  • 3 stalks celery, thinly sliced, approx. 1 cup / 120g (4.2 oz)
  • 1 28-oz / 794g (28 oz) can crushed tomatoes
  • 2 sprigs fresh thyme
  • 2 15-oz / 425g (15 oz) cans chickpeas, rinsed and drained
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1¼ cups / 6 oz / 170g ditalini pasta
  • ⅓ cup (15 g / 0.53 oz) chopped fresh basil, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • For an even creamier texture, use an immersion blender to briefly pulse the soup a few times before adding the pasta. This breaks down some of the vegetables and chickpeas, thickening the base beautifully.
  • If making ahead, cook the pasta separately and add it to individual bowls when serving. This prevents the ditalini from absorbing all the broth and becoming mushy upon reheating.
  • A squeeze of fresh lemon juice or a splash of red wine vinegar stirred in just before serving brightens up all the flavors in the soup.
  • Elevate your bowl with a sprinkle of vegan Parmesan cheese, a pinch of red pepper flakes for heat, or a final drizzle of high-quality, peppery olive oil.

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and garlic, sautéing for about 4 minutes until softened and fragrant.
  3. Add the sliced carrots and celery and cook for another 5 minutes, stirring occasionally, until they begin to soften.
  4. Stir in the crushed tomatoes and thyme sprigs, cooking for 2 minutes more to meld the flavors.
  5. In a small bowl, mash ½ cup of the rinsed chickpeas with the back of a fork until a rough paste forms.
  6. Add this paste, the remaining whole chickpeas, vegetable broth, and 2 cups (480 ml) of water to the pot. Increase the heat to bring the soup to a boil, then reduce to a medium-low simmer for 5 minutes.
  7. Stir in the ditalini pasta and chopped basil, and cook for 7-8 minutes, or until the pasta is al dente, stirring occasionally.
  8. Check the soup's consistency; add a splash more broth or water if it has become too thick.
  9. Season generously with salt and pepper to taste. Carefully remove and discard the thyme sprigs before serving. Ladle into bowls and garnish with fresh, thinly shredded basil.

Nutrition

Calories: 367kcalCarbohydrates: 63gProtein: 14gFat: 8g

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