Italian Chickpea Soup (Pasta e Ceci)
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesA comforting and budget-friendly veggie soup: here’s my version of the Italian chickpea soup – Pasta e Ceci. Enjoy!
Ingredients
1 yellow onion, chopped
2 anchovies in oil, chopped
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tsp dried thyme
½ tsp crushed red pepper flakes
3 garlic cloves, chopped
3 tbsp tomato paste
1 can diced tomatoes (728ml)
5 ½ to 6 cups vegetable broth
1 can chickpeas, drained and rinsed
1 cup small pasta (Ditali)
1 parmesan rind (optional)
3 cups kale, chopped
½ cup grated Parmigiano Reggiano cheese
Instructions
- In a large pot over medium heat, sauté the onion and chopped anchovies in 2 tablespoons of olive oil for about 5 minutes. Season with salt.
- Add 1 tablespoon of chopped rosemary, 1 teaspoon of dried thyme, ½ teaspoon of crushed red pepper flakes, and 3 chopped garlic cloves. Sauté for 1 minute.
- Add 3 tablespoons of tomato paste and mix well. Pour in the can of diced tomatoes, 5 ½ cups of vegetable broth, and the chickpeas. Generously season with salt. Bring to a boil, then add 1 cup of small pasta (Ditali) and reduce to medium-low heat. Add the parmesan rind (optional). Let it simmer for about 8-10 minutes, until the pasta is cooked but still al dente.
- Add 3 cups of chopped kale and ½ cup of grated Parmesan cheese. Adjust the seasoning. Remove the parmesan rind. Add a bit more broth if needed.
- Serve in bowls and top with extra Parmesan.
