Pasta & Chickpea Soup (Pasta e ceci)

2 Reviews
From: EatingWell Magazine Holiday Issue 1996

This thick soup is full of chickpeas, tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights.

Ingredients 6 servings

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  • 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
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup grated Pecorino Romano, or Parmesan cheese

Preparation

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  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Per serving: 307 calories; 5 g fat(2 g sat); 10 g fiber; 54 g carbohydrates; 14 g protein; 105 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 33 IU vitamin A; 5 mg vitamin C; 57 mg calcium; 3 mg iron; 657 mg sodium; 386 mg potassium
  • Nutrition Bonus: Folate (26% daily value), Iron (18% dv), Magnesium (20% dv), Zinc (15% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 1/2 starch, 1 lean meat

Reviews 2

February 03, 2015
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By: EatingWell User
Great weeknight dinner We are out of garlic, so sweated 1/2 an onion instead. I also used twice as much tomatoes as the recipe called for and veggie broth instead of beef, but otherwise followed it almost exactly. We liked it, and the toddler didn't think it was bad, either.
April 27, 2010
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By: EatingWell User
The recipe ended up pretty bland, had to add extra black pepper and red pepper flakes and even a little salt.