Pasta e Ceci – Traditional Italian Chickpea and Pasta Soup

Preparation

1. 01

   sauté over medium heat

   Add 2 tablespoons of olive oil to a large pot and heat over medium heat. Add the finely chopped onion, celery, and carrot. Sauté over low heat for about 8–10 minutes, until the vegetables are softened.

2. 02

   Brief sauté

   Add the minced garlic and tomato paste. Continue to sauté, stirring, for 1–2 minutes, until the tomato paste is fragrant.

3. 03

   simmer over low heat

   Add the drained chickpeas and the whole rosemary sprig to the pot. Pour in approximately 800 ml of water. Bring to a boil, then reduce the heat and simmer for 15 minutes.

4. 04

   Mashing

   Using a potato masher or the back of a wooden spoon, mash about one-third of the chickpeas in the pot to achieve a creamy consistency. This will give the soup its characteristic thick texture.

5. 05

   Cooking the pasta

   Add the ditalini pasta to the pot. Cook for approximately 10–12 minutes, until the pasta is al dente. Stir occasionally. If the consistency is too thick, add hot water a little at a time.

6. 06

   serving

   Season with salt and pepper. Remove the rosemary sprig. Serve hot; drizzle the remaining 1 tablespoon of extra-virgin olive oil over the top and sprinkle with freshly ground black pepper.