Pasta e Ceci
A comforting Italian soup of tender chickpeas and ditalini pasta simmered in a fragrant soffritto broth, finished with fresh parsley and grated cheese.
Ingredients
Chickpeas
- 1.5 cups dried chickpeas soaked overnight (8–24 hours)
Broth & Sofritto
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced (about 1 cup)
- 2 ribs celery diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 3 cloves garlic minced
- 1 sprig fresh rosemary
- 1 leaf bay leaf
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- red pepper flakes pinch (optional)
Pasta & Garnish
- 6 cups water or more as needed
- 1 cup ditalini pasta
- 2 tablespoons flat-leaf parsley chopped, for garnish
- Pecorino Romano or Parmesan grated, for serving
Instructions
Soaking
- Place chickpeas in a large bowl, cover with water by 2 inches and soak 8–24 hours. Drain before using.
Soffritto & Simmer
- Heat olive oil in a large heavy pot over medium heat. Add onion, celery, and carrots; cook until onion is translucent, about 6–8 minutes.
- Stir in garlic and cook until fragrant, about 1–2 minutes, being careful not to let it brown.
- Add soaked chickpeas, water, rosemary, bay leaf, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until chickpeas are tender, about 1 hour.
Finishing
- Remove rosemary and bay leaf. Stir in ditalini pasta and simmer until pasta is al dente, about 10 minutes.
- Ladle into bowls, sprinkle parsley and cheese on top, drizzle with olive oil to serve.
Notes
Testing Note #1: Soaking chickpeas 24 hours gives melt-in-your-mouth creaminess.
Testing Note #2: Adding bay leaf toward the end avoids grassy flavor.
Testing Note #3: A splash of water when reheating revives thickened soup beautifully.