Dish

Pasta e ceci

Pasta and chickpea soup

Pasta e ceci is made by simmering chickpeas, onions, carrots, and garlic in a broth made from chicken or vegetable stock. The soup is then finished with a touch of tomato paste and pasta. The result is a thick and hearty soup that is both filling and satisfying. Some variations of the soup include the addition of pancetta or sausage for extra flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Vegetable Soup

Origins and history

Pasta e ceci has been a popular dish in Italy for centuries, and is often served as a first course during special occasions and holidays.

Dietary considerations

This soup is not suitable for those with a sensitivity to gluten due to the use of pasta.

Variations

Variations of pasta e ceci include the addition of pancetta or sausage for extra flavor, or the use of different types of pasta, such as penne or fusilli. Some recipes also call for the addition of fresh herbs, such as rosemary or thyme, for added flavor.

Presentation and garnishing

Pasta e ceci can be garnished with a sprinkle of Parmesan cheese and a drizzle of olive oil. It is traditionally served in a bowl with a spoon.

Tips & Tricks

To make the soup even heartier, try adding some cooked pancetta or sausage to the recipe. You can also use different types of pasta to change the texture of the soup.

Side-dishes

Pasta e ceci is often served with a side of bread or crackers, and can also be topped with fresh herbs or a drizzle of olive oil for added flavor.

Drink pairings

This soup pairs well with a light beer or a full-bodied red wine, such as a Chianti or Sangiovese.

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