Recipes › Soup › Chickpea and Pasta Soup Recipe

Chickpea and Pasta Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian chickpea and pasta soup is a hearty, protein-packed dish that brings together tender legumes, small pasta shapes, and aromatic vegetables in a savory broth. Known as pasta e ceci in Southern Italy, it's a humble comfort food that appears regularly on home dinner tables, offering warmth and sustenance in every spoonful. Simple, wholesome, and deeply satisfying, this soup showcases the Italian philosophy of transforming humble pantry staples into something memorable.

Ingredients

• 300g dried chickpeas (or 600g canned chickpeas, drained)
• 150g ditalini pasta (or small pasta shells)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 400ml crushed tomatoes (14 oz can)
• 1 liter vegetable or chicken broth (4 cups)
• 60ml extra virgin olive oil (¼ cup)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley for garnish
• Grated Parmigiano-Reggiano for serving

Instructions

1. If using dried chickpeas, soak them overnight in cold water, then drain and rinse. If using canned, drain and set aside. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrot, and celery to the hot oil. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

3. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.

4. Pour in the crushed tomatoes, broth, cooked or canned chickpeas, bay leaves, and oregano. Stir well to combine all ingredients.

5. Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld together.

6. Add the pasta to the pot and stir to distribute evenly. Continue cooking for 8-10 minutes until the pasta reaches al dente tenderness.

7. Taste the soup and adjust seasoning with salt and black pepper as needed. Remove from heat and discard the bay leaves.

8. Divide the soup among bowls and top with fresh parsley and a generous handful of grated Parmigiano-Reggiano. Drizzle with additional olive oil if desired.

Substitutions

• Use canned chickpeas for convenience if dried chickpeas are unavailable
• Substitute small pasta shells, orzo, or acini di pepe for ditalini
• Replace vegetable broth with chicken broth for deeper flavor
• Omit red pepper flakes or reduce to ¼ teaspoon for a milder soup

Tips

• The soup thickens as it sits; thin with additional broth when reheating if desired
• For a creamier texture, blend one-third of the finished soup and stir back into the pot
• Prepare the soup one day ahead and refrigerate; the flavors improve overnight
• Always add pasta near the end of cooking to prevent it from becoming mushy

Pasta e ceci originates from Southern Italy and peasant cooking traditions, where it represents the resourcefulness of using dried pantry staples to create a complete, nourishing meal. This dish is particularly beloved in Campania, Calabria, and Sicily, where it's often served as a first course rather than a soup course.

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