This Chickpea Soup recipe (Pasta e Ceci) is not your classic bean soup, but could easily replace it as your favorite. In the Marche region of Italy, the tradition is to prepare Pasta e Ceci during harvest in hopes the wheat would be the size of chickpeas. Enjoy this recipe on any cold winter’s night.
Ingredients for Chickpea Soup:
- 3 tablespoons olive oil
- 6 baby carrots, finely chopped
- 1/4 cup finely chopped onion
- 1 (16 ounce) cans chickpeas
- 1 sprig fresh rosemary
- 1 cube vegetable bouillon
- 6 ounces tubini pasta or other small pasta
- Grated parmigiano cheese
Directions for Chickpea Soup:
- In large, deep pot, combine olive oil, carrots, and onions. Sauté until onions are translucent.
- Add chickpeas (with juices), rosemary, salt and pepper to taste and vegetable bouillon. Stir to mix well.
- Cover and simmer on low heat about 30 minutes. Check periodically and stir.
- Add 6-8 cups water and bring to boil. Add pasta and cook according to package directions. Garnish with parmigiano cheese and serve hot.
This Chickpea Soup recipe serves 4 to 6.
Tip: Pasta may be omitted from this recipe if desired.
