Name: Pasta e Ceci (Pasta & Chickpea Soup)
Cook time: 30 min
Total time: 30 min
Ingredients: 2 teaspoons extra-virgin olive oil; 2 cloves garlic, finely chopped; 1 14-ounce can plum tomatoes, drained; 1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried; 2 15-ounce cans reduced-sodium beef broth; 2 cups water; 2 19-ounce cans chickpeas, rinsed, divided; 6 ounces whole-wheat elbow macaroni, or cavatappi; 0.5 teaspoon freshly ground pepper; 1/3 cup grated Pecorino Romano, or Parmesan cheese

Pasta e Ceci (Pasta & Chickpea Soup)

4.5

(2)

2 Reviews

This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.

By G. Franco Romagnoli

Updated on August 19, 2020

Cook Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

6 servings, 1 1/2 cups each

Nutrition Profile:

Healthy Aging High Fiber Low Added Sugars Low-Calorie

Jump to Nutrition Facts

Ingredients

2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 14-ounce can plum tomatoes, drained
1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
2 15-ounce cans reduced-sodium beef broth
2 cups water
2 19-ounce cans chickpeas, rinsed, divided
6 ounces whole-wheat elbow macaroni, or cavatappi
½ teaspoon freshly ground pepper
1/3 cup grated Pecorino Romano, or Parmesan cheese

Directions

Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.
Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.

Nutrition Facts (per serving)

307	Calories
5g	Fat
54g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 307
% Daily Value *
Total Carbohydrate 54g	19%
Dietary Fiber 10g	34%
Total Sugars 3g
Protein 14g	27%
Total Fat 5g	6%
Saturated Fat 2g	8%
Cholesterol 9mg	3%
Vitamin A 33IU	1%
Vitamin C 5mg	6%
Folate 106mcg	26%
Sodium 657mg	29%
Calcium 57mg	4%
Iron 3mg	16%
Magnesium 80mg	19%
Potassium 386mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.