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!
Servings: 4
Calories: 339kcal
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 black pepper, to tastes
Instructions
- Coat the bottom of a large pot with olive oil and place it over medium heat.
- 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.
- Add the garlic and cook for about 1 minute more, until very fragrant.
- Stir in the broth, tomatoes, chickpeas, and rosemary.
- Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.
- Stir in the pasta and bring the liquid back up to a boil.
- 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.
- Remove the pot from the heat and season with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 339kcal | Carbohydrates: 54.8g | Protein: 15.2g | Fat: 6.9g | Saturated Fat: 1.2g | Sodium: 1103mg | Potassium: 772mg | Fiber: 8g | Sugar: 5.6g | Calcium: 7mg | Iron: 19mg