Recipes Soups Bean Soups Pasta e Ceci Soup

Pasta e Ceci Soup

Pasta e Ceci Soup is rated 4.0 out of 5 by 4.
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Prep Time: 30 minutes
Cook Time: 75 minutes
Servings: 6

The combination of pasta and legumes is a perennial favorite in Roman cuisine. In this rustic soup, ceci beans (also known as chickpeas or garbanzos) are paired with tender pasta and bathed in a hearty broth—delicious proof that the simple can be sublime.

Ingredients:

  • 3 Tbs. plus 1/2 cup extra-virgin olive oil 
  • 2 carrots, finely diced 
  • 1 large yellow onion, finely diced 
  • 1 1/2 tsp. minced garlic 
  • 1/3 cup diced tomato 
  • 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed 
  • 6 cups water 
  • 2 fresh thyme sprigs 
  • 1/4 cup vegetable oil 
  • 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths 
  • Kosher salt, to taste  
  • 1/2 lb. tubetti pasta, cooked until al dente and drained 
  • Freshly ground pepper, to taste 
  • Shaved Parmigiano-Reggiano cheese for serving 

Directions:

In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs. olive oil. Add the carrots and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and tomato and cook, stirring frequently, for 1 minute. Add the chickpeas, water and thyme sprigs, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the chickpeas are tender, about 1 hour. Remove and discard the thyme sprigs.

Meanwhile, in a small sauté pan over medium-high heat, warm the vegetable oil. Add the rosemary and fry, 
stirring occasionally, until crisp, 1 to 1 1/2 minutes. Transfer to a paper towel-lined plate and season lightly with salt.

Strain the chickpea mixture through a colander, reserving the cooking liquid. Place 2 cups of the chickpea mixture in a wide, shallow bowl and mash until almost smooth. Transfer to a large fry pan. Add the remaining chickpea mixture and 1 cup of the cooking liquid and bring to a simmer over medium-high heat. Add the pasta and the 1/2 cup olive oil and stir until emulsified. Season with salt and pepper.

Ladle the soup into warmed bowls, and garnish with the fried rosemary and cheese shavings. Serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from I adore this soup... I have made this soup many times and tweaked it to make it easier. I do NOT drain the liquid. It just seemed like a pain and I'm lazy like that. Plus, it's wasteful. Instead, I ladle some of the soup into my blender, give it a whirl, and then add it back into the pot along with the pasta and oil and it's done. No frying pan involved. The pasta absorbs a LOT of the liquid. The fried rosemary sprigs make this dish. I'm always so surprised by how these simple ingredients come together to make such a perfectly delicious and economical meal. I start with dried chickpeas and do a quick soak (bring to a boil, cover, remove from heat, set an hour=overnight soak). I use canned diced tomatoes also. I've used roasted walnut oil and roasted pistachio oil instead of olive for a different flavor and both were fantastic. It does take a long time but you don't have to hover over it once it gets going.
Date published: 2016-10-16
Rated 5 out of 5 by from Good for a cold night I used the chic beans out of the can so I didn't have to do the overnight soak and instead of water I used homemade chicken stock and I didn't do the sprig thing I think the rosemary or thyme over powers I just used enough dry spice to taste and i did add the crushed red pepper and it came out really good served it to company and everyone loved it I know that because they all ate more than one bowl.
Date published: 2013-08-22
Rated 1 out of 5 by from Terrible - try something else. As others have noted, this recipe simply does not work. You wind up with a cup of unaccounted for cooking liquid in one pot, and a frying pan full of bland ceci mixture with too much pasta. No sign of a hearty soup anywhere. Don't you guys test these recipes? I'm very disappointed.
Date published: 2012-11-06
Rated 5 out of 5 by from Excellent WITH CHANGES I was hesitant to try this recipe due to the negative reviews. But I went ahead and tried it and am so glad I did. I used about double the garlic and also used a large can of whole tomatoes, chopped roughly, instead of the tomato called for. Also, I added about 1/4 cup tomato paste when I added the garlic to pot. The liquid cooked down a lot. I didn't strain or mash any of the beans. I just left it all in the pot. There wasn't much liquid after cooking for an hour+. I cooked the pasta separately and then just mixed in the individual bowls so that I could keep the leftovers separate and keep the pasta al dente. Dont' forget to SEASON with S&P after the beans are cooked. I also seasoned with crushed red pepper. The cheese and rosemary finish it off nicely.
Date published: 2012-01-17
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