Pasta e Ceci

I make it as soon as it gets cold.

By
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
Learn about Simply Recipes' Editorial Process
Updated January 26, 2025
Sheela Prakash
Overhead view of a green bowl of Pasta e Ceci and a spoon topped with parmesan cheese next to a bowl of parmesan, another bowl of pasta and a glass of carbonated beverage

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

This comforting Italian stew is hearty, soul-warming food at its very best. It’s true pantry cooking, originating from the tradition of cucina povera, the simple cooking style done by Italian peasants.

Chickpeas not only add a pop of texture and protein but also act as a thickener. The tomato-rich broth is imparted with the salty, savory flavor of Parmesan and earthy rosemary. Trust me: Every spoonful tastes like a big, warm Italian hug.

Tips for Making Pasta e Ceci

  • You can use an immersion blender to mash the chickpeas, but a good mashing with a fork also works just fine. 
  • Using the rind from a chunk of Parmesan cheese imparts lots of savory, umami flavor to the broth, so don’t skip it. While you can often buy the rinds from grocery stores like Whole Foods, you’ll be grating Parmesan cheese into the soup, too, so it’s most cost-effective to simply buy a chunk and trim off the rind yourself.
  • Adding the grated cheese off the heat at the end ensures that it doesn’t break or separate. 
  • While chickpeas (ceci) are traditional here, try swapping in white beans for your own unique twist.
  • If you’d like to turn this recipe into a complete meal, consider stirring in chopped escarole or spinach, which will wilt in the broth, or very thinly sliced zucchini.
Overhead view of a blue bowl of Pasta e Ceci and a spoon topped with parmesan cheese next to a bowl of parmesan

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Italian Soups and Stews

Pasta e Ceci

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 servings

This recipe was developed by Marianne Williams

Cook Mode (Keep screen awake)

Ingredients

  • 2 (15.5-ounce) cans chickpeas, divided

  • 1/2 cup extra-virgin olive oil, plus more for drizzling

  • 1 medium yellow onion, finely chopped (about 3/4 cup)

  • 5 cloves garlic, lightly smashed

  • 2 fresh rosemary sprigs

  • 1 teaspoon kosher salt, divided

  • 1/2 cup dry white wine or water

  • 4 cups vegetable broth, plus more as needed

  • 1 cup crushed tomatoes, preferably San Marzano

  • 1 cup very finely grated Parmigiano Reggiano cheese (4 ounces), divided

  • 1 (1-ounce) Parmigiano Reggiano cheese rind

  • 2 cups (8 ounces) ditalini pasta

Method

  1. Prepare the chickpeas:

    Rinse and drain 1 can of the chickpeas. Open the remaining can, leave undrained, and set both aside.

  2. Cook the aromatics:

    Heat the oil in a large saucepan over medium heat. Add the onion, garlic cloves, rosemary, and 1/4 teaspoon of salt. Cook, stirring occasionally, until very fragrant and onions have softened but not browned, about 6 minutes. Add the wine or water, increase the heat to medium-high, and cook, stirring occasionally, until reduced slightly, about 2 minutes.

  3. Simmer the chickpeas:

    Remove and discard the rosemary sprigs. Stir in the drained and undrained chickpeas, broth, tomatoes, Parmesan rind, and remaining 3/4 teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring occasionally, for 10 minutes.

  4. Mash the chickpeas and add the pasta:

    With a slotted spoon, remove 3/4 cup of the chickpea mixture to a medium heatproof bowl and mash with a fork until somewhat smooth but still slightly chunky. Add the mashed beans back to the broth and bring to a boil over medium-high heat. Add the pasta and cook, stirring often, until al dente, according to package instructions, about 10 minutes. If desired, add more broth or water to reach your preferred consistency.

  5. Stir in the cheese and serve:

    Remove the pot from the heat and discard the rind. Add 3/4 cup of the grated Parm. Stir vigorously until combined. Divide among bowls and top each with 1 tablespoon of the remaining cheese and a drizzle of olive oil. Serve immediately.

    Store leftovers in an airtight container for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
737 Calories
39g Fat
69g Carbs
25g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 737
% Daily Value*
Total Fat 39g 50%
Saturated Fat 9g 43%
Cholesterol 24mg 8%
Sodium 1619mg 70%
Total Carbohydrate 69g 25%
Dietary Fiber 13g 45%
Total Sugars 13g
Protein 25g
Vitamin C 11mg 57%
Calcium 355mg 27%
Iron 6mg 33%
Potassium 775mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.