Pasta And Garbanzo Beans Are Great Anytime Of The Year

This delicious and hearty soup recipe is full of Garbanzo beans, tomatoes, rosemary and pasta. This easy and flavorful recipe is perfect for busy weeknights.

If you want a nice pasta dish that is easy to prepare and contains simple but also tasty and savory ingredients, here is a recipe from the Italian tradition of the past: pasta and chickpeas! This chickpea and pasta recipe (Zuppa di Pasta e Ceci) is the classic “white” version. However, a delicious variation with the addition of tomatoes and bacon (or pancetta, speck or even guanciale), will give an extra touch to the recipe and create a delicious contrast with the delicate flavor of the chickpeas. You should try this appetizing and flavorful version of chickpeas and pasta first, which will warm you up on the coldest winter evenings!

Pasta Maker	Gnocchi Board	Pasta Board	Ravioli Maker
Ravioli Press/Stamper	Ricer	Bialetti Pasta Pot	Bamboo Cutting Board Set of 3
Silpat Baking Mat	Santoku Knife	Measuring Cups and Spoons	Stainless Mixing Bowls
Dutch Oven	Mesh Strainers	Stainless Colander	Stainless Steel Fry Pan

Why Should I Use Chickpeas For This Recipe?

Chickpeas, also called Garbanzo in Spanish and Ceci beans in Italian, are all the same, legumes that lend themselves to well to a range of very different recipes, from those linked to regional traditions such as chickpea farinata, typical of Ligurian cuisine which is among the things to see in Genoa, to more rustic recipes such as chickpea soup or chickpeas with tomato sauce, up to appetizers or delicious second courses such as the baked chickpea omelet or the chickpea burger.

Are Garbanzo Beans Good For Your Diet?

Chickpeas (Ceci) are a rich source of vitamins, minerals, and fiber. They offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. If it is important to you, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes. This specific recipe isn’t vegetarian, given the presence of bacon, but you can easily skip that ingredient and keep it vegetarian.

Why Is This Pasta And Garbanzo Bean Recipe So Delicious?

There are a couple of reasons that I love this Pasta and Garbanzo Bean recipe. First is because of how delicious, but inexpensive using dried Ceci beans can be. You can buy the canned version for this recipe, but you run the risk of them being too soft or mushy. When you boil the chickpeas yourself, you can control how firm you like them.

The other components that create these amazing flavors are the fresh garlic and rosemary. If you haven’t used fresh rosemary before, I strongly recommend it, and this is a great recipe with which to try it. Years ago, when I was taking a cooking class, I was first exposed to using fresh herbs, as opposed to the dried, bottled McCormicks herbs that I grew up with, and it was an awakening. The amazing combination of flavors and textures will definitely make you want to cook this Chickpea and Pasta recipe again and again!

Is This Pasta And Garbanzo Bean Recipe Vegetarian?

The recipe, as written below, is of course not vegetarian, but you can easily make it so without losing out on some amazing flavors. I have bacon as an ingredient, but it really is just an extra because the flavors come from the rosemary, garlic and wine. Skip the meat and you will still have a delicious and hearty soup.

While I’m no expert on vegan cooking, I don’t believe this recipe, even without the meat, is safe for vegans. In particular, it is my understanding that wine and pasta are typically not vegan, unless otherwise specified. These are pretty important ingredients, so if you can find vegan alternatives, do that instead of skipping them.

Pasta And Garbanzo Beans Soup Recipe (Zuppa di Pasta e Ceci)

• Preparation: 20 Minutes
• Cooking Time: 40 Minutes
• Difficulty: Easy
• Servings: 4 people

Soup Recipe Ingredients

• 12 ounces (320 g) of Ditalini, or another small, short dried pasta
• 18 ounces (500 g) of Chickpeas (weight after cooking)
• 2 ounces (50 g) of yellow Onions
• 1 stalk of Celery
• 1 clove of Garlic
• 4 ounces (100 g) of Bacon, Pancetta or Speck
• 2 fl. ounces (40 g) of Extra virgin Olive Oil
• 8 fl. Ounces (250 g) of Tomato puree
• 1 sprig of Rosemary
• 2 Whole Carrots
• 2 fl. ounces (50 g) of dry white Wine
• Salt to taste
• Black Pepper to taste

How To Prepare Pasta And Garbanzo Bean Soup

To prepare this recipe for Garbanzo Beans and Pasta Soup, you will need to start with preparing the chickpeas by soaking them overnight. The measurement of 18 ounces of cooked chickpeas will need to be done after you soak them, so starting with around 12 ounces of dried chickpeas will get you close enough.

1. Soak the chickpeas overnight in a large bowl, making sure they remain covered in water.
2. The next morning, drain the chickpeas and boil them in fresh, salted water for around 45 minutes. Check for your preferred level of firmness, then drain them.
3. Wash all of the vegetables and dice the carrots, celery and onions. Very finely chop the rosemary and set all the ingredients aside.
4. In a large sauté pan or dutch oven with a little oil, add the onion, celery and carrots and let them soften and dry for a few minutes. Add the clove of garlic and let it infuse, stirring occasionally to make sure it doesn’t burn.
5. Cut the bacon (or pancetta or speck) into small strips. Transfer the meat to the pan and add the chopped rosemary, letting it brown for a few minutes.
6. Deglaze the pan with the white wine. Add the salt, pepper and the chickpeas to the pan.
7. Add the tomato puree and let it simmer over low heat for at least 15 minutes. If it starts to look too dry, dilute the soup with a ladle of water.
8. Remove the garlic clove, take about a third of the chickpeas from the pan and put them in the blender. Blend until you get a creamy texture, adding more water if needed for the creamy consistency. Add the creamy chickpea mixture back to the pan and mix it in thoroughly.
9. Meanwhile, bring a pot of salted water to the boil and add the pasta. Cook it until it is al dente. Drain the pasta, add it to the pan and stir, mixing everything well, so that the pasta combines well with all the ingredients.
10. Your Chickpea and Pasta soup is ready to be tasted, and if the salt and pepper are at the right level for you, serve immediately.

Serving Suggestions For Zuppa di Pasta e Ceci

You can add more broth (chicken or vegetable) if you would prefer a soupier consistency. You might also consider using the starchy pasta water, but be careful not to add too much because it had been salted for the pasta and it could overwhelm the dish.

You should be sure to serve the soup immediately, but if there are delays or leftovers, you should be prepared for how this dish changes when rested. The pasta will absorb any remaining liquids and it will become a more solid mass of delicious pasta and chickpeas. It will still be edible, but it will definitely be a different experience the next day.

Previous Italian Recipes That Might Interest You

These easy and delicious recipes, like this Pasta and Garbanzo Beans recipe, are great during the colder months, so here are some other Italian recipes that you might want to try:

• A Fantastic Tuscan Tomato Soup Recipe.
• A Tuscan Beans In Tomato Sauce Recipe Is A Taste Of Italy.
• Amazing Italian Lentil Soup Recipe.
• A Squash Gnocchi Recipe That Tastes Like A Roman Autumn.
• This Is The Best Way To Make Roasted Vegetables.
• Can You Eat Vegetarian In Italy During Your Vacation?
• An Authentic Italian Bolognese Sauce Recipe.
• Healthy Borlotti Bean Salad With Onions And Anchovies Recipe.
• This Apple Or Pear Cake Recipe Is Easy And Perfect For Fall.