This is the famous one-pot soup recipe with a fancy name but very simple ingredients. Pasta e ceci translates to 'pasta and chickpeas,' and you will love this easy tomato soup packed with flavor. I make this recipe when the pantry is bare, because it is so full of flavor and so satisfying!
I think of this pasta e ceci bowl as an adult's version of spaghettios, if that reference makes sense to you. Just like the childhood dish of spaghettios, it has small pasta in a tangy tomato sauce. However, we're adding chickpeas for protein and wine to the broth, because this is a decidedly grown up version.
This is probably the most budget friendly recipe on this site, because one can of chickpeas makes 4 servings. I'm also almost positive that you have the rest of the ingredients in your pantry already!
How to Make Pasta e Ceci
One quirk about this recipe is that we will not be draining the can of chickpeas. The slightly thick, salty liquid is going to bring creaminess to this dish. If you're using my instant pot chickpeas from scratch, use the cooking water. If it's too late and you've already drained it, simply add one cup of chicken or vegetable broth in its place.
If you don't have canned tomatoes in your pantry, you're in luck because this recipe uses tomato paste! I really recommend freezing your leftover tomato paste (after making my lentil bolognese) into tablespoon-sized dollops, so they're ready to go. Just plop three in the pan to melt into the olive oil here, and the base for your soup is ready!
The Ingredients
- Garlic. Four cloves of garlic that have been finely minced sounds like a lot, but it's perfect in the tomato-wine broth.
- Olive Oil. Yes, the right amount of olive is really ¼ cup. It seems like a lot, but it gives the broth a richness. It doesn't need to be extra virgin olive oil, but something that tastes great is always best.
- Rosemary. One big sprig of fresh rosemary from the backyard is my first choice, because the oils are so fragrant when fresh. If you don't grow rosemary, you really should because it's hardy and easy to grow! Beyond that, a big pinch of dried rosemary is fine, but be sure to crush it in your fingers before adding it to the pot to release the oils.
- Tomato Paste. Three tablespoons of tomato paste forms the foundation of our sauce.
- White Wine. One-half cup of a dry white wine, preferably something you like drinking! If you don't drink, use chicken or vegetable broth in its place.
- Chickpeas. One 15-ounce can of chickpeas, not drained! Add the entire can, liquid and all, to the pot.
- Small Pasta. My first choice is 7 ounces of tiny shells, but any small pasta shape will work here, like orzo, tiny stars or ditalini.
- Parmesan Cheese. Just before the soup is done, we will stir in ¼ cup of grated Parmesan; serve extra at the table for topping.
The Instructions
Preheat a medium sauce pan over medium heat. Add the olive oil. Add the garlic and rosemary to the olive oil and saute for about 30 seconds. Add tomato paste and saute (while stirring) for about 1 minute.
Add wine, undrained chickpeas, 2 cups of water, salt, and pepper. Bring the mixture to a boil.
Once boiling, add the pasta, and cook until the pasta is done (according to package directions: about 7-9 minutes).
Stir in Parmesan and turn off the heat. Divide between 4 bowls and garnish with extra Parmesan cheese for serving.
Recipe Variations
- Vegan - This recipe is almost vegan, until the very end when Parmesan cheese is stirred in. Instead of using the cheese, you can add 1-2 tablespoons of nutritional yeast for the same cheesy flavor! This recipe for pasta e ceci is vegetarian, as written.
- Wine - Whenever my recipes call for wine in the cooking sauce (like with my Beans and Greens recipe), many of you ask for an alcohol-free substitution. For this recipe, you can add ½ cup of vegetable or chicken broth instead of the wine.
- Tomatoes - This pasta e ceci recipe is really all about making a hearty meal out of an almost bare pantry. That said, if you don't have tomato paste, you still have options! In place of the tomato paste, you can use a small 6-8 ounce can of tomato sauce. In this case, drain the chickpeas, because the tomato sauce adds considerable liquid to the dish.
Pasta e Ceci FAQs:
This dish is classic Italian peasant food, meaning it calls for very few ingredients but still makes a hearty dish. Italian peasant meals are delicious and simple to make, because they rely on very few ingredients.
I love these tiny shells, but anything small, like ditalini, anellini,stelline or even orzo pasta.
This recipe makes 4 servings, but if you have leftovers, move them to an airtight container and store them in the fridge for up to 3 days. I do not recommend freezing already cooked pasta.
Pasta e Ceci
Easy, budget friendly pasta e ceci to save the day!
Ingredients
- 4 cloves garlic, minced
- ¼ cup olive oil
- 1 sprig fresh rosemary
- 3 tablespoons tomato paste
- ½ cup dry white wine
- 1 15-ounce cans of chickpeas (NOT DRAINED)
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon pepper
- 7 ounces small pasta
- ¼ cup Parmesan, plus extra for serving
Instructions
- Preheat a medium sauce pan over medium heat. Add the olive oil.
Add the garlic and rosemary to the olive oil and saute for about 30 seconds. - Add tomato paste and saute (while stirring) for about 1 minute.
Add wine, undrained chickpeas, water, salt, and pepper. Bring the mixture to a boil. - Once boiling, add the pasta, and cook until the pasta is done (according to package directions: about 7-9 minutes).
- Stir in Parmesan and turn off the heat. Divide between 4 bowls and garnish with extra Parmesan cheese.
Notes
Olive Oil: Yes, the right amount of olive is really ¼ cup. It seems like a lot, but it gives the broth a richness.
Rosemary: Fresh is best (and it's so easy to grow), but a big pinch of dried rosemary is fine, but be sure to crush it in your fingers before adding it to the pot to release the oils.
Tomato Paste: Three tablespoons of tomato paste forms the foundation of our sauce. If you don't have tomato paste, you can use a small 6-8 ounce can of tomato sauce. In this case, you will need to drain the chickpeas.
White Wine: One-half cup of a dry white wine, preferably something you like drinking! If you don't like to cook with wine, use the same amount of chicken or vegetable broth in its place.
Chickpeas: One 15-ounce can of chickpeas, not drained! Add the entire can, liquid and all, to the pot.
Small Pasta: My first choice is 7 ounces of tiny shells, but any small pasta shape will work here, like orzo, tiny stars or ditalini.
Parmesan Cheese: Just before the soup is done, we will stir in ¼ cup of grated Parmesan; serve extra add the table for topping. If you want to keep this recipe vegan, omit the Parmesan and use 1-2 tablespoons of nutritional yeast in its place.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 664mgCarbohydrates: 50gFiber: 10gSugar: 7gProtein: 15g
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