Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

pasta e ceci (no-apologies pasta and chick pea soup)

(1 rating)
adorefood avatar
Recipe by
NIKKI SMITH
@adorefood
HEMET, CA

This main-course soup is so satisfying that you won't notice that it has no meat except the breath of richness from pancetta. Vegetarians can cut out the pancetta and substitute water or vegetable broth for the chicken broth. Pureeing some of the beans and putting them back in the pot makes the soup feel even more substantial.

►
(1 rating)
yield 4 -6
prep time 10 Min
cook time 30 Min

Ingredients For pasta e ceci (no-apologies pasta and chick pea soup)

  • 4
    fresh thyme sprigs
  • 1 kg
    fresh rosemary spring
  • 1
    bay leaf
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • 1 c
    chopped onion (1 medium onion)
  • 3 oz
    pancetta, chopped or ham
  • 2 clove
    garlic cloves, minced
  • 6 c
    low-sodium chicken broth
  • 2 can
    (14.5-ounce cans) garbanzo beans or cannellini beans, drained and rinsed
  • 1 can
    (14.5 ounce) can diced tomatoes, with juice
  • 3/4 c
    ditalini (thimble-shaped pasta)
  • 1/2 tsp
    salt
  • 1/2 tsp
    freshly ground black pepper
  • 1/3 c
    freshly grated parmesan, for garnish
  • extra-virgin olive oil, for drizzling

How To Make pasta e ceci (no-apologies pasta and chick pea soup)

  • 1
    Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and secure with kitchen twine to make a sachet. Heat the olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
  • 2
    Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover, and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper.
  • 3
    Ladle the soup into bowls. Sprinkle each serving with some Parmesan and drizzle with extra-virgin olive oil.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Pasta e Ceci (No-Apologies Pasta and Chick Pea Soup):

ADVERTISEMENT
ADVERTISEMENT