Description
Pasta e Ceci is a comforting Italian chickpea soup made with tender pasta, tomatoes, herbs, and kale. This hearty one-pot meal is ready in 35 minutes and perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 anchovy filets or 1 teaspoon anchovy paste (optional)
- Kosher salt
- Black pepper
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon fresh oregano or 1½ teaspoons dried
- 1 tablespoon fresh rosemary or 1½ teaspoons dried
- ¾ teaspoon red-pepper flakes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes with juices
- 4 cups low-sodium vegetable or chicken broth
- ⅔ cup (3 ounces) dry ditalini pasta
- 1 bunch Tuscan kale, stems removed, chopped (about 4 cups)
- Grated Pecorino or Parmesan cheese for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, anchovies if using, and 1/2 teaspoon salt. Cook until softened, about 5 minutes.
- Stir in garlic, tomato paste, oregano, rosemary, and red-pepper flakes. Cook 2 to 3 minutes until fragrant and slightly caramelized.
- Mash 1/2 cup chickpeas and add to the pot with remaining chickpeas, diced tomatoes with juices, and broth. Bring to a boil.
- Reduce heat to medium-high, add pasta, and simmer about 10 minutes until al dente, stirring frequently.
- Add chopped kale and cook until wilted.
- Season with additional salt and black pepper to taste. Serve topped with grated cheese and a drizzle of olive oil.
Notes
- Store leftovers in an airtight container in the refrigerator up to 5 days.
- Reheat on the stovetop adding additional broth or water to thin as needed.
- For vegetarian version omit anchovies and use vegetable broth.
- For vegan version omit anchovies and cheese and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner, Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 11
- Protein: 16
- Cholesterol: 5