Minestra De Ceci Italian Chickpea and Pasta Soup
Warm up with a comforting bowl of Minestra de Ceci, a hearty Italian chickpea and pasta soup that strikes the perfect balance between rustic flavors and creamy textures. This traditional recipe combines tender chickpeas, aromatic herbs like rosemary, and a medley of sautéed vegetables for a flavorful base. A clever blending technique adds a velvety richness to the broth, while small pasta like ditalini or orzo brings a delightful bite to every spoonful. Finished with a sprinkle of Parmesan cheese and fresh parsley, this one-pot wonder is as satisfying as it is simple to make. Ready in just 45 minutes, Minestra de Ceci is an ideal weeknight dinner and pairs beautifully with crusty bread for dipping. Perfect for fans of Italian comfort food, this wholesome soup is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 1 large celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 2 cups canned chickpeas, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup small pasta (e.g., ditalini or orzo)
- 1 leaf bay leaf
- 1 teaspoon fresh rosemary sprig, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the chickpeas, chicken or vegetable broth, diced tomatoes, bay leaf, rosemary, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally.
After 20 minutes, remove about one-third of the soup and blend it using an immersion blender or a countertop blender. Return the blended portion to the pot to create a creamy texture while retaining some whole chickpeas.
Add the small pasta to the pot and cook for 8-10 minutes or until the pasta is tender, stirring occasionally to prevent it from sticking to the bottom.
Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley, if desired.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 11005 mg | 478% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 46.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1777 mg | 137% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
