Pasta e Ceci Soup
Is there anything more comforting than pasta with chickpeas? A healthy, weeknight soup featuring ditalini pasta with garbanzo beans in a nourishing tomato broth. Vegetarian and easily vegan.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced white onion
- 2 celery stalks, diced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt and black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 28 ounce can whole tomatoes
- 1 15 ounce can chickpeas, drained and rinsed
- 1 cup ditalini pasta
- 4 cups vegetable broth
- 3 cups finely chopped kale leaves
- 1 teaspoon red wine vinegar
- Fresh chopped parsley, for garnish
- Parmesan cheese, for garnish (regular or dairy-free for vegan pasta e ceci)
Instructions
- Heat the olive oil in a sauce pan over medium heat. Add the onion, celery, salt and pepper and cook until vegetables are tender, stirring occasionally, about 10 minutes.
- Add in the spices and cook for 1 minute until just fragrant, then add in the canned tomatoes and chickpeas, crushing the tomatoes with either your hands or a wooden spoon until broken up. Simmer for 10 minutes. Using the back of a wooden spoon (or even a potato masher or immersion blender), mash some (not all!) of the chickpeas to create a thicker broth. I usually do about 1/3 of the chickpeas and leave the rest whole.
- Add in the ditalini pasta and broth. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes until pasta is tender.
- Stir in the kale and cook until just wilted, then add in the red wine vinegar. Taste, adding in salt/pepper as desired. Divide into bowls and top with parsley and parmesan cheese (and more red pepper flakes!) if desired.
Notes
*Ditalini pasta is my favorite here, but elbows or other small noodle.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 50gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1540mgPotassium: 310mgFiber: 7gSugar: 3gVitamin A: 2120IUVitamin C: 15mgCalcium: 88mgIron: 2mg