This Italian Soup Is Cheap and Delicious—I Can't Stop Making It
A classic of Italian peasant cooking, pasta e ceci is a warming, comforting soup that is easy and economical to make. I’m making it all fall and winter long.
This comforting Italian stew is hearty, soul-warming food at its very best. It’s true pantry cooking, originating from the tradition of cucina povera, the simple cooking style done by Italian peasants.
Chickpeas not only add a pop of texture and protein but also act as a thickener. The tomato-rich broth is imparted with the salty, savory flavor of Parmesan and earthy rosemary. Trust me: Every spoonful tastes like a big, warm Italian hug.
Tips for Making Pasta e Ceci
- You can use an immersion blender to mash the chickpeas, but a good mashing with a fork also works just fine.
- Using the rind from a chunk of Parmesan cheese imparts lots of savory, umami flavor to the broth, so don’t skip it. While you can often buy the rinds from grocery stores like Whole Foods, you’ll be grating Parmesan cheese into the soup, too, so it’s most cost-effective to simply buy a chunk and trim off the rind yourself.
- Adding the grated cheese off the heat at the end ensures that it doesn’t break or separate.
- While chickpeas (ceci) are traditional here, try swapping in white beans for your own unique twist.
- If you’d like to turn this recipe into a complete meal, consider stirring in chopped escarole or spinach, which will wilt in the broth, or very thinly sliced zucchini.
Italian Soups and Stews
Prepare the chickpeas:
Rinse and drain 1 can of the chickpeas. Open the remaining can, leave undrained, and set both aside.
Cook the aromatics:
Heat the oil in a large saucepan over medium heat. Add the onion, garlic cloves, rosemary, and 1/4 teaspoon of salt. Cook, stirring occasionally, until very fragrant and onions have softened but not browned, about 6 minutes. Add the wine or water, increase the heat to medium-high, and cook, stirring occasionally, until reduced slightly, about 2 minutes.
Simmer the chickpeas:
Remove and discard the rosemary sprigs. Stir in the drained and undrained chickpeas, broth, tomatoes, Parmesan rind, and remaining 3/4 teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring occasionally, for 10 minutes.
Mash the chickpeas and add the pasta:
With a slotted spoon, remove 3/4 cup of the chickpea mixture to a medium heatproof bowl and mash with a fork until somewhat smooth but still slightly chunky. Add the mashed beans back to the broth and bring to a boil over medium-high heat. Add the pasta and cook, stirring often, until al dente, according to package instructions, about 10 minutes. If desired, add more broth or water to reach your preferred consistency.
Stir in the cheese and serve:
Remove the pot from the heat and discard the rind. Add 3/4 cup of the grated Parm. Stir vigorously until combined. Divide among bowls and top each with 1 tablespoon of the remaining cheese and a drizzle of olive oil. Serve immediately.
Store leftovers in an airtight container for up to 3 days.
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