Pasta E Ceci Recipe

Name: Pasta E Ceci
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, peeled and chopped; 3 garlic cloves, minced; 2 celery stalks, finely chopped; 1 carrot, finely chopped; 1 parsnip, finely chopped; 1 pepperocini or chile d'arbol; 2 rosemary springs, leaves removed and finely chopped; 3 - 14 ounces cans of chickpeas (3 pints if you canned or cooked from scratch); 2 quarts chicken or turkey stock, homemade is best; 2 cups ditalini pasta, uncooked (or other Italian pasta); 1/2 lemon; Sea Salt and freshly ground pepper, to taste; Extra virgin olive oil; Handful of basil or Italian parsley leaves (if basil is not in season); Parmesan, grated, if desired

Servings: persons

1 large onion, peeled and chopped
3 garlic cloves, minced
2 celery stalks, finely chopped
1 carrot, finely chopped
1 parsnip, finely chopped
1 pepperocini or chile d'arbol
2 rosemary springs, leaves removed and finely chopped
3 - 14 ounces cans of chickpeas (3 pints if you canned or cooked from scratch)
2 quarts chicken or turkey stock, homemade is best
2 cups ditalini pasta, uncooked (or other Italian pasta)
1/2 lemon
Sea Salt and freshly ground pepper, to taste
Extra virgin olive oil
Handful of basil or Italian parsley leaves (if basil is not in season)
Parmesan, grated, if desired

1
["In a large saucepan or Dutch oven, add olive oil to coat the bottom of the pan and place over medium heat. This would be a good time to use that bacon fat sitting in your fridge in place of all or part of the olive oil.", "2. Add the garlic, and stir until fragrant. Add the finely chopped carrot, celery, onion and rosemary and place the flame as low as possible. Use a flame tamer if necessary. Pinch the chile into the pot, shaking seeds into the sink as you go if heat is not what you are looking for. Cook the vegetable mixture with the lid askew for about.20 minutes making sure it does not brown.", "Drain the chickpeas in a colander and add to the vegetables. Cook over low heat for about 15 minutes. Remove half the chickpeas with a slotted spoon and set aside.", "Puree the soup using a immersion blender. Return the reserved whole chickpeas to the pot. Add pasta, salt and pepper and simmer over medium heat until pasta is cooked through.", "Squeeze lemon juice into soup. Taste and adjust the salt and pepper. Tear some basil - or if it's not in season - Italian parsley and sprinkle into pot.", "Serve with crusty bread, drizzling soup with additional olive oil and, if desired, grated Parmesan."]

868

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large onion, peeled and chopped, 3 garlic cloves, minced, 2 celery stalks, finely chopped, 1 carrot, finely chopped, and more.

Yes, Pasta E Ceci falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta E Ceci

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