Recipe Overview
Pasta e Ceci is one of those soups that speaks directly to the soul of Tuscan cooking. Chickpeas bring depth and nourishment, potatoes soften into the broth for body, and pasta gives the dish its generous, sustaining character. Part of the soup is blended for creaminess while whole chickpeas remain for texture, creating a bowl that is rustic, satisfying, and deeply rooted in home cooking.
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Ingredients
- 454 g dried chickpeas (garbanzo beans), soaked overnight
- 600 g russet potatoes, peeled and cubed
- 225 g short pasta
- 150 g yellow onion, diced
- 1 g bay leaf
- 70 g tomato paste
- 60 g extra-virgin olive oil
- 1 g red peperoncino, optional
- 10 g sea salt, or to taste
- 2 g black pepper, or to taste
Preparation
- Soak the dried chickpeas overnight, then drain and cook them gently in water with the bay leaf until tender.
- In a separate pot, sweat the diced onion in extra-virgin olive oil until soft and fragrant.
- Add one of the potatoes and the tomato paste to the onion, then moisten with some of the chickpea cooking liquid and simmer briefly.
- Blend this base until smooth to create the body of the soup.
- Return the blended base to the pot and add the remaining potatoes and the cooked chickpeas.
- Simmer until the potatoes are fully tender and the broth has a rich, velvety consistency.
- Cook the short pasta, stir it into the soup, and adjust with salt, black pepper, and optional red peperoncino.
- Finish with a final drizzle of extra-virgin olive oil and serve hot.
The Strength of Tuscan Simplicity
Pasta e Ceci is a beautiful example of how the poorest kitchens often produced the richest culinary identity. This soup is honest, filling, and full of character — exactly the kind of dish that gives your soup directory real depth and authenticity.
Chef Technique Note
Blending only part of the soup is the key to a proper Pasta e Ceci texture. It keeps the broth thick and comforting while still preserving whole chickpeas and potato pieces so the dish feels rustic rather than puréed.
Service Notes
- Serve thick, hot, and with a final thread of olive oil.
- The soup will continue to tighten as it rests.
- Add hot water or broth if reheating for service.
- Excellent for rustic menus, family-style service, or cold-weather specials.
| Calories | 335 |
| Protein | 12 g |
| Carbohydrates | 50 g |
| Fat | 10 g |
| Fiber | 9 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |