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    You are here: Home / Soups / Pasta e Ceci

    LAST UPDATED: March 2, 2022 • FIRST PUBLISHED: September 16, 2019

    Pasta e Ceci

    Jump to Recipe Print Recipe
    Pasta e Ceci

    Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the cozy weeknight meal you've been looking for. The best part: it all cooks up in one pot in about 45 minutes!

    Bowl of Pasta e Ceci with Water Glass, Napkin and a Bunch of Parsley

    This time of year I like to pretend that it's soup and stew season. It's kind of a ridiculous game I play with myself. I mean, the weather is still, for the most part, pretty warm. Leaves are on the trees and I've still got flowers blooming in the garden.

    But guys, I'm beyond excited for the cooler weather that's to come, and frankly, I'm sick of having salad for lunch. Easy, healthy soups and stews are where it's at!

    And this pasta e ceci is perfect for lunch (or dinner!) during those early fall (or late summer, which it technically still is) days. It's healthy, comforting, and full of flavor!

    Jump to:
    • What is Pasta e Ceci?
    • A One-Pot Meal
    • Ingredients You'll Need
    • How It's Made
    • Leftovers & Storage
    • More Pasta Soups
    • Pasta e Ceci

    What is Pasta e Ceci?

    Pot of Pasta e Ceci with Wooden Spoon

    "Pasta e ceci" translates to pasta pasta and chickpeas, and that's just what it is! The pasta and chickpeas are served in a light seasoned tomato broth, but not too much of it — so this dish isn't quite a soup, but also not quite a stew, but you wouldn't really call it a regular old pasta dish with sauce — it's somewhere in between!

    If you're a fan of pasta e fagioli, you'll enjoy this. It's similar, but instead of beans (the "fagioli), this one is made with chickpeas ("ceci").

    A One-Pot Meal

    Back when I made my vegan minestrone I went off a bit about not cooking pasta in soup broth, because soggy pasta is one of my least favorite things.

    This time around I decided to throw caution to the wind (and be a little lazy) and make a one-pot meal of my pasta e ceci. Well guess what? It turned out great! I loved my pasta cooked right in the broth for this dish. I'm a changed woman.

    Ingredients You'll Need

    • Olive oil. You could technically substitute another high-heat oil, but olive oil will give your pasta e ceci the best flavor.
    • Onion.
    • Carrot.
    • Celery.
    • Garlic.
    • Vegetable broth. I usually make this recipe with Better Than Bouillon in seasoned vegetable flavor, but feel free to use your favorite brand.
    • Canned diced tomatoes. Tomatoes packed in either juice or broth will work just fine with this recipe.
    • Chickpeas. We're using canned chickpeas, because this is, after all, meant to be a quick and easy meal. If you'd like to use dried chickpeas, go right ahead. You'll need to soak and cook them first. Try this method.
    • Fresh rosemary. I highly recommend using fresh rosemary rather than dried. If you absolutely have to use dried, cut the amount back to a teaspoon.
    • Ditalini pasta. You can substitute another small variety of dried pasta, such as orzo or small shells if you'd like, but you might need to adjust the simmer time in step 5. You can even use gluten-free pasta to make this recipe totally gluten-free!

    How It's Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    Did I say this was easy? It really is!

    • Heat up some olive oil in a pot and add some onion, carrots and celery. Sweat the veggies for a few minutes to begin softening them up. Next, add some garlic and cook everything for about a minute more. Keep stirring the whole time to prevent anything from burning.
    • Add some broth, diced tomatoes, fresh rosemary, and chickpeas.
    • Let it all simmer for about 15 minutes.
    • The pasta goes in last. Use a small variety, such as ditalini. Stir it in and let it simmer until it's tender.
    Collage Showing Steps for Making Pasta e Ceci: Cook Onions, Celery and Carrots, Add Broth, Tomatoes and Chickpeas, Simmer, and Add Pasta

    I like to serve my pasta e ceci with some red pepper flakes, fresh parsley, and homemade vegan Parmesan cheese.

    Bowl of Pasta e Ceci with Spoon and Wat

    Leftovers & Storage

    Store any leftover pasta e ceci in a sealed container in the refrigerator for up to 3 days. The pasta will suck up a lot of liquid as it sits. You can add some extra broth while reheating if you'd like.

    More Pasta Soups

    • Creamy Tomato Orzo Soup
    • Escarole Soup
    • Tomato Basil Gnocchi Soup
    • Mushroom Lemon Orzo Soup
    • Vegan Italian Wedding Soup

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Pot of Pasta e Ceci with wooden spoon.
    5 from 9 votes
    Print

    Pasta e Ceci

    Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the the cozy weeknight meal you've been looking for. The best part: it all cooks up in one pot in about 45 minutes!

    Course Entree, Soups
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Calories 339 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 1 medium carrot, diced
    • 1 medium celery stalk, diced
    • 4 garlic cloves, minced
    • 4 cup vegetable broth
    • 1 (14 ounce or 400 gram) can diced tomatoes
    • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
    • 1 tablespoon finely chopped fresh rosemary
    • 1 cup dried ditalini pasta (or another type of small pasta)
    • Salt and pepper, to tastes
    US Customary - Metric

    Instructions

    1. Coat the bottom of a large pot with olive oil and place it over medium heat.

    2. Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.

    3. Add the garlic and cook for about 1 minute more, until very fragrant.

    4. Stir in the broth, tomatoes, chickpeas, and rosemary.

    5. Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.

    6. Stir in the pasta and bring the liquid back up to a boil.

    7. Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.

    8. Remove the pot from the heat and season with salt and pepper to taste.

    9. Ladle into bowls and serve.

    Nutrition Facts
    Pasta e Ceci
    Amount Per Serving (1.5 cups)
    Calories 339 Calories from Fat 62
    % Daily Value*
    Fat 6.9g11%
    Saturated Fat 1.2g6%
    Sodium 1103mg46%
    Potassium 772mg22%
    Carbohydrates 54.8g18%
    Fiber 8g32%
    Sugar 5.6g6%
    Protein 15.2g30%
    Calcium 7mg1%
    Iron 19mg106%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Maggie says

      September 16, 2019 at 4:31 pm

      5 stars
      this is such a delicious recipe. Thank you very much

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:16 pm

        I'm glad you like it! Thanks Maggie!

        Reply
    2. Kirsten says

      September 17, 2019 at 5:52 am

      I also like to pretend it's soup season now - it's that slight crispness to the wind, I think, that deceives you even though you're still sweating like mad in the garden..Plus, the chives are just begging to be put in "cheddar" and chive biscuits which definitely go best with soup.

      This is an absolutely delicious soup! I can't with the overly soft pasta in pasta soups after they've sat overnight. I make up a kind of mild or watery version of the broth and cook the pasta separately in that. Keeps the flavour - adding bland pasta to a tasty soup also does no favours - without the bloated pasta.

      Thanks for another great recipe!

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:14 pm

        Yes! And it gets just a little bit cooler around dinnertime, which helps, even if it's ninety degrees all day (like it is today!). :) I'm so glad you enjoyed it! Thanks so much Kirsten!

        Reply
    3. Kirsten says

      September 17, 2019 at 5:53 am

      5 stars
      Forgot the rating. Ooops!

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:13 pm

        :)

        Reply
    4. Mary says

      September 17, 2019 at 2:18 pm

      5 stars
      This sounds wonderful. I too hate soggy pasta but with a little attention, this should be great - and easy. Do you have a recipe for pasta, ceci with oregano, garlic and olive oil? There should be some greens or something else in it, but don't recall what. I'm hoping you do.

      Reply
      • Alissa Saenz says

        September 22, 2019 at 3:12 pm

        Thank you! I don't have a recipe just like that, but you could certainly add some greens and oregano to this dish - in fact, I think it would be delicious!

        Reply
      • Peg N Welde says

        January 09, 2020 at 11:00 am

        5 stars
        I add some fresh spinach !!!

        Reply
        • Alissa Saenz says

          January 12, 2020 at 10:56 am

          Sounds delicious!

          Reply
    5. Robert says

      November 27, 2019 at 1:01 pm

      5 stars
      As someone who isn't passionate about cooking but wants to eat better; I tend to end up with lackluster food cause I seek simple recipes. But your recipe is delicious and easy! Even my wife loved it. More please! Thanks.

      Reply
      • Alissa Saenz says

        November 27, 2019 at 1:49 pm

        I'm so glad you both enjoyed it! Thanks so much for sharing!

        Reply
      • Nick says

        October 12, 2021 at 4:46 am

        5 stars
        Thank you so much! Delicious recipe my girlfriend's new favorite dish I make :) She's vegetarian as well so it's perfect I add zucchini to the dish too.

        Reply
    6. Peg N Welde says

      January 09, 2020 at 10:36 am

      5 stars
      Delicious! I add grated Italian cheese when serving. Thanks for the recipe....:)

      Reply
      • Alissa Saenz says

        January 12, 2020 at 10:56 am

        Very welcome! Glad you enjoyed it!

        Reply
    7. Holly says

      March 31, 2020 at 7:01 pm

      5 stars
      Easy, hearty & delicious - thank you for this recipe, which really came in handy tonight. I was looking for something delicious, vegetarian and hearty that didn't use anything I didn't have on hand. This fit the bill (with a couple of substitutions). I was able to stay on track with my calorie goals for the day and not feel hungry before bedtime.

      Reply
    8. Grazia Vicinanza says

      January 30, 2021 at 10:28 am

      Lovely recipe!! Could this dish be stored in the freezer please?

      Reply
      • Alissa Saenz says

        January 31, 2021 at 12:26 pm

        Yup! Seal it up and it should be good for about 3 months.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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