Pasta e Ceci Chickpeas soup

Author: WildAJA

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This Pasta e Ceci soup is a comforting and satisfying Italian dish, and it’s perfect for enjoying the flavors of the Mediterranean. It contains a small amount of pasta, so make it on your “occasionally” list and choose full-grain pasta!

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Ingredients:

Number of portions: 4
2 Tablespoon(s)
olive oil
1
onion, finely chopped
2 Clove(s)
garlic, minced
1
carrots, diced
1
celery stalk, diced
1 can (14 oz)
chickpeas, drained and rinsed
1 can (14 oz)
diced tomatoes
4 Cup(s)
vegetable broth
1
bay leaf
1 Teaspoon(s)
dried rosemary
1 Cup(s)
small pasta (such as ditalini or small shells)
Acc. to taste
salt and black pepper
Fresh basil or parsley, for garnish

Preparation:

Preparation time: 15-30 min.
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a few minutes until they become translucent and fragrant.
  2. Add the diced carrot and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  3. Stir in the chickpeas and diced tomatoes, and cook for another 5 minutes, allowing the flavors to meld.
  4. Pour in the vegetable broth and add the bay leaf and dried rosemary. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes.
  5. In a separate pot, cook the small pasta according to the package instructions. Drain and set aside.
  6. Once the soup has simmered and the vegetables are tender, remove the bay leaf.
  7. Add the cooked pasta to the soup and stir to combine.
  8. Season the soup with salt and black pepper to taste.
  9. Serve the Pasta e Ceci soup hot, garnished with grated Parmesan cheese and fresh basil or parsley, if desired.

Author: WildAJA

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Report recipe: Pasta e Ceci Chickpeas soup