Menu Enter a recipe name, ingredient, keyword...

Pasta E Cici Soup


The combination of pasta and legumes is a perennial favorite in Roman cuisine. In this rustic soup, ceci beans (also known as chickpeas or garbanzos) are paired with tender pasta and bathed in a hearty broth—delicious proof that the simple can be sublime.

Google Ads
Rate this recipe 3.5/5 (2 Votes)


  • 3 Tbs. plus 1/2 cup extra-virgin olive oil
  • 2 carrots, finely diced
  • 1 large yellow onion, finely diced
  • 1 1/2 tsp. minced garlic
  • 1/3 cup diced tomato
  • 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
  • 6 cups water
  • 2 fresh thyme sprigs
  • 1/4 cup vegetable oil
  • 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
  • Kosher salt, to taste
  • 1/2 lb. tubetti pasta, cooked until al dente and drained
  • Freshly ground pepper, to taste
  • Shaved Parmigiano-Reggiano cheese for serving


Servings 4


Step 1

In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs. olive oil. Add the carrots and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and tomato and cook, stirring frequently, for 1 minute. Add the chickpeas, water and thyme sprigs, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the chickpeas are tender, about 1 hour. Remove and discard the thyme sprigs.

Meanwhile, in a small sauté pan over medium-high heat, warm the vegetable oil. Add the rosemary and fry, 
stirring occasionally, until crisp, 1 to 1 1/2 minutes. Transfer to a paper towel-lined plate and season lightly with salt.

Strain the chickpea mixture through a colander, reserving the cooking liquid. Place 2 cups of the chickpea mixture in a wide, shallow bowl and mash until almost smooth. Transfer to a large fry pan. Add the remaining chickpea mixture and 1 cup of the cooking liquid and bring to a simmer over medium-high heat. Add the pasta and the 1/2 cup olive oil and stir until emulsified. Season with salt and pepper.

Ladle the soup into warmed bowls, and garnish with the fried rosemary and cheese shavings. Serve immediately

You'll also love

Review this recipe