Pasta e Ceci Pasta & Chickpea Soup || Gracefult Kitchen

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Pasta e Ceci Pasta & Chickpea Soup

Noodles

This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.

Ingredients

2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 14-ounce can plum tomatoes, drained
1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
2 15-ounce cans reduced-sodium beef broth
2 cups water
2 19-ounce cans chickpeas, rinsed, divided
6 ounces whole-wheat elbow macaroni, or cavatappi
½ teaspoon freshly ground pepper
1/3 cup grated Pecorino Romano, or Parmesan cheese

Description

Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.
Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.