Pasta E Ceci Soup


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Pasta E Ceci Soup

You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.


3 Tablespoons Olive Oil

2 Diced Carrots

1 Large Diced Onion

3 Cloves Minces Garlic

1/3 Cup Diced Tomato

1 ½ Cups Soaked Overnight Garbanzo Beans

6 Cups Chicken Stock or Water

3 Tablespoons Thyme

½ Cup Olive Oil

2 Tablespoons Rosemary

½ Teaspoon Kosher Salt

½ Pound Cooked & Drained Tubetti Pasta

½ Teaspoon Freshly Ground Pepper

Grated Pamigiano Cheese for Serving

Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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