Pasta E Ceci (Chickpea Soup) Recipe

Name: Pasta E Ceci (Chickpea Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked garbanzo beans; 6 cups chicken stock; 1 tablespoon olive oil; ½ cup minced celery; 1 large yellow onion, chopped; ½ cup diced tomato; 2 tablespoons chopped fresh parsley; ½ cup dry white wine; ¾ cup dry elbow shaped pasta; salt and pepper; 4 garlic cloves, smashed and minced; 2 tablespoons apple cider vinegar (optional)

Servings: persons

3 cups cooked garbanzo beans
6 cups chicken stock
1 tablespoon olive oil
½ cup minced celery
1 large yellow onion, chopped
½ cup diced tomato
2 tablespoons chopped fresh parsley
½ cup dry white wine
¾ cup dry elbow shaped pasta
salt and pepper
4 garlic cloves, smashed and minced
2 tablespoons apple cider vinegar (optional)

1
Heat a stock pot with cooking spray and a little white wine.
2
Saute the celery, onion and garlic.
3
Add tomato and parsley, chick peas, remaining wine and chicken stock.
4
Bring to a boil and cook for about 20 minutes.
5
Remove 1 cup of chick pea mixture and process what is in the pot.
6
Return the cup of chick peas to the pot with pasta and cooked covered for 20 minutes more, stirring often.
7
Add salt, pepper and vinegar (if desired) to taste.

1196

kcal

Calories

Fat

113

Carbs

141

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 12 ingredients. The key ingredients include: 3 cups cooked garbanzo beans, 6 cups chicken stock, 1 tablespoon olive oil, ½ cup minced celery, and more.

Yes, Pasta E Ceci (Chickpea Soup) 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 (Chickpea Soup)

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