Pasta E Ceci Eating with the Sopranos
Transport your taste buds to the cozy kitchens of Italian-American tradition with this hearty and flavorful **Pasta e Ceci Eating with the Sopranos** recipe. A delightful blend of tender chickpeas, sweet carrots, aromatic rosemary, and short pasta—like ditalini or small shells—comes together in a savory tomato and broth-based soup. Hints of garlic, onion, and celery create a rich, comforting base, while a parmesan rind (optional but highly recommended) adds depth and creaminess to every spoonful. With just 45 minutes from start to finish, this one-pot wonder is perfect for weeknight dinners or casual gatherings. Garnish with fresh parsley and a generous sprinkle of grated parmesan cheese for the ultimate rustic Italian experience. Ideal for fans of authentic Italian flavors and quick, nourishing meals, this Pasta e Ceci recipe is a love letter to simplicity and soul-warming home cooking.
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Recipe Information
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 stalk celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 15 ounces canned chickpeas, rinsed and drained
- 14 ounces canned diced tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces short pasta, like ditalini or small shells
- 1 piece fresh rosemary sprigs
- 1 piece parmesan rind (optional)
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley, chopped
- optional grated parmesan cheese (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the chickpeas, diced tomatoes, rosemary sprig, and parmesan rind (if using). Cook for 2-3 minutes, stirring occasionally.
Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld.
Remove the rosemary sprig and, if desired, use an immersion blender to purée a portion of the soup for a creamier texture. Alternatively, scoop out a cup of the mixture, purée it in a blender, and return it to the pot.
Add the pasta to the pot and simmer until the pasta is tender, stirring occasionally to prevent sticking. This should take about 8-10 minutes or according to package instructions.
Season the soup with salt and black pepper to taste.
Stir in the chopped parsley just before serving.
Ladle the Pasta e Ceci into bowls and garnish with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 43.1 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3070 mg | 65% | |
*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.
