Enjoy a bowl of comforting flavor with this hearty soup brimming with tender pasta, chickpeas, and a burst of rich tomatoes blended with aromatic vegetables and herbs. This Healthy Pasta Soup offers rustic warmth in every bite, making it an ideal choice for any Pasta Soup Vegetarian enthusiast seeking a satisfying, meatless meal.

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I love making Pasta E Ceci because its a hearty meal that’s both healthy and quick to prepare. I start off by heating 2 tbsp olive oil in a large pot and adding a medium onion, finely chopped, and 2 minced garlic cloves.

Then I toss in a diced small carrot and 1 diced celery stalk to create a flavorful base. The recipe comes alive when I add a can of diced tomatoes and a can of chickpeas, drained and rinsed.

I pour in 4 cups vegetable broth along with a bay leaf, 1/2 tsp each of dried rosemary and thyme, and let everything simmer. Finally, I add in a cup of small pasta, like ditalini so the pasta cooks quickly in the tomato rich broth.

This soup packs a nutrient rich punch with essential vitamins and protein, proving that you dont need meat for a comforting, satisfying meal in under 30 minutes.

Why I Like this Recipe

I like this recipe because it comes together super fast and still tastes amazing, even when im in a rush; it’s perfect for busy days when I still want a hearty, comforting meal.

I love how simple the ingredients are, but they all work together like magic. I mean, who knew that chickpeas, tomatoes and small pasta could make such a tasty dish?

I also like that its really versatile. I can add a little extra spice or throw in some extra veggies if im feeling creative, which makes every batch a little bit different.

Finally, I appreciate that the recipe is both filling and healthy. The mix of vegetables and protein really makes me feel good about what im eating even if its a simple dish.

Ingredients

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Olive oil: Adds rich, smooth texture and healthy monounsaturated fats.
Onion: Offers natural sweetness and depth to your savory broth.
Garlic: Intensely aromatic, boosting flavor with subtle sharpness.
Chickpeas: Loaded with protein, fiber, and creates a hearty texture.
Diced tomatoes: Supply tangy acidity and essential vitamins.
Vegetable broth: Moistens ingredients and ties flavors together.
Small pasta: Means tender, satisfying carbs fueling every bite.
Herbs: Bay leaf, rosemary, thyme lend earthy and fragrant notes.
Carrot and celery: Provide crunch, sweetness, vitamin A, and create a balanced bite.
Optional chili flakes: Bring a gentle spice that livens the dish without overpowering.

Ingredient Quantities

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 small carrot, diced

1 celery stalk, diced

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 bay leaf

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 cup small pasta (like ditalini or small shells)

Salt and pepper to taste

Optional pinch red chili flakes

How to Make this

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1. Heat the olive oil in a large pot over medium heat then add the chopped onion, garlic, diced carrot, and diced celery and cook until the onion softens, about 5 minutes.

2. Stir in the dried rosemary, thyme, and if you’re using, a small pinch of red chili flakes, letting the spices bloom for about a minute.

3. Next add the canned diced tomatoes with their juices and the drained chickpeas to the pot.

4. Pour in the vegetable broth and throw in the bay leaf then bring the mixture to a boil.

5. Once it’s boiling, add the small pasta and reduce the heat to let it simmer.

6. Cook the pasta for about 10 to 12 minutes or until it is tender, stirring occasionally.

7. Give the soup a taste and season with salt and pepper as needed.

8. If you feel like it, let the soup simmer a bit longer to let all the flavors combine.

9. Remember to remove the bay leaf before serving.

10. Serve hot and enjoy your hearty Pasta e Ceci that came together in under 30 minutes!

Equipment Needed

1. Large pot for simmering all the ingredients
2. Cutting board for chopping the onion, garlic, carrot, and celery
3. Chef’s knife to chop and dice the veggies
4. Wooden spoon for stirring the soup
5. Can opener to open the chickpeas and tomatoes cans
6. Colander to rinse and drain the chickpeas
7. Measuring cups and spoons for the broth and spices

FAQ

Q: Can I use other beans instead of chickpeas?

A: Yeah, you can swap in white beans or cannellini beans but just keep in mind the flavor and texture might change a bit.

Q: What if i dont have small pasta shapes like ditalini or shells?

A: You can use any small pasta you have. Just be sure not to overcook it since it will keep cooking in the soup.

Q: Do i need to soak dried beans if i dont have canned ones?

A: Definitely, if youre using dried beans, soak them overnight and cook them until soft before adding. This extra step is worth it for the flavor.

Q: How do i know when the pasta is done?

A: Just give it a taste. It should be tender with a bit of a bite. Overcooked pasta will make the soup gloopy.

Q: Can i make this recipe spicier?

A: Sure, if you like some heat, add a pinch of red chili flakes or a bit of cayenne pepper. Adjust to your taste!

Pasta E Ceci Recipe Substitutions and Variations

If you dont have olive oil, try using avocado oil or even sunflower oil instead.
If you’re out of chickpeas, cannellini beans or butter beans work just fine.
No diced tomatoes at hand? Crushed tomatoes might be a good swap for a smoother style.
If you dont have vegetable broth, you can use chicken broth or even some water with a bouillon cube.
Can’t find the small pasta? Elbow macaroni or even broken spaghetti can be a decent replacement.

Pro Tips

Here are a few pro tips for getting the most out of your dish:

1. When you’re cooking the veggies, make sure you take your time and let them really soften. Sometimes rushing the process can lead to a bland base so don’t be afraid to let the flavors build up.

2. Keep an eye on the pasta as it cooks. Different brands vary a lot, so check it often so it doesn’t get mushy or overdone. It only takes a minute or two extra to ruin that perfect texture.

3. If your tomatoes taste a bit too sharp, try adding just a tiny pinch of sugar. It sounds weird but it helps balance the acidity and makes the soup taste richer.

4. For an extra hit of brightness, squeeze in a little lemon juice right before serving. It really wakes up all the flavors and makes the dish feel a bit fresher.

Pasta E Ceci Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Large pot for simmering all the ingredients
2. Cutting board for chopping the onion, garlic, carrot, and celery
3. Chef’s knife to chop and dice the veggies
4. Wooden spoon for stirring the soup
5. Can opener to open the chickpeas and tomatoes cans
6. Colander to rinse and drain the chickpeas
7. Measuring cups and spoons for the broth and spices

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 small carrot, diced
1 celery stalk, diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 cup small pasta (like ditalini or small shells)
Salt and pepper to taste
Optional pinch red chili flakes

Directions

Heat the olive oil in a large pot over medium heat then add the chopped onion, garlic, diced carrot, and diced celery and cook until the onion softens, about 5 minutes.
Stir in the dried rosemary, thyme, and if you're using, a small pinch of red chili flakes, letting the spices bloom for about a minute.
Next add the canned diced tomatoes with their juices and the drained chickpeas to the pot.
Pour in the vegetable broth and throw in the bay leaf then bring the mixture to a boil.
Once it's boiling, add the small pasta and reduce the heat to let it simmer.
Cook the pasta for about 10 to 12 minutes or until it is tender, stirring occasionally.
Give the soup a taste and season with salt and pepper as needed.
If you feel like it, let the soup simmer a bit longer to let all the flavors combine.
Remember to remove the bay leaf before serving.
Serve hot and enjoy your hearty Pasta e Ceci that came together in under 30 minutes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.