Pasta e ceci (pasta & chickpea soup)Posted: October 15, 2010
Pasta e ceci (pasta & chickpea soup)
From July 31, 2008: We got back from our trip to the beach in Ocean City, Maryland today and wanted something quick and healthy for dinner. I remembered this super simple soup from Rome. Last year I was teaching topical cooking classes at my school. When we studied Rome, I taught the kids to make some modern dishes from that region of Italy. The kids loved this soup! The children apparently went home and raved about the soup because I had a couple of moms come ask me for the recipe. It is quite good…simple and inexpensive. ..the Roman way! Tonight, this soup paired with a tossed salad made the perfect homecoming meal.
Pasta e ceci (pasta and chickpea soup)
4 cups vegetable broth
1 16 oz. can chickpeas (garbanzos), drained
1 14.5 oz. can diced tomatoes (with juices)
2 teaspoons fresh rosemary
2 tablespoons olive oil
salt, to taste
4 oz. short pasta (or break spaghetti into fourths)
Combine all the ingredients in a heavy soup pot and bring to a boil. Cook, stirring occasionally, until the pasta is tender.