Pasta e Ceci

Name: Pasta e Ceci
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cans chickpeas, divided; 200g ditalini; 1 can crushed tomatoes; 4 cloves garlic; 1 sprig rosemary; 3 cups vegetable broth; 3 tbsp olive oil; parmesan to serve

Thick Italian pasta and chickpea soup built on rosemary, garlic and parmesan. Blending one tin of chickpeas while leaving the other whole is what gives the soup its body from the blended half while keeping some bite from the rest.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

medium

Cuisine

Italian

comfort

Ingredients

2 canschickpeas, divided

200gditalini

1 cancrushed tomatoes

4 clovesgarlic

1 sprigrosemary

3 cupsvegetable broth

3 tbspolive oil

parmesanto serve

Instructions

Blend one can of chickpeas; keep other whole.

Sauté garlic and rosemary in oil.

Add tomatoes, both chickpea preparations, and broth. Simmer 15 min.

Add pasta; cook until al dente. Serve with parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

130

Protein

2.2g

Fat

11g

Carbs

Fiber

1.9g

Sodium

678mg

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