I like the combination of this Pasta E Ceci or Pasta And Chickpea soup. A bowl of this soup serves as a complete meal for me. Here, I served it for lunch with some crusty bread.
Recipe adapted from Patsy's Cookbook-Classic Italian Recipes
Pasta E Ceci-Pasta And Chickpea Soup
1/3 Cup Olive Oil
1 Medium Yellow Onion, diced
2 Stalks Celery, chopped
1 Small Carrot, chopped
2 Cloves Garlic, minced
1 14 oz Can Whole Plum Tomatoes, with juice
6 Cups Vegetable Broth of Water
1 15 oz Can Chickpeas, undrained
½ lb Fusilli or Ziti Pasta, cooked al dente
Sea Salt and Freshly Ground Black Pepper, to taste
¼ Cup Chopped Fresh Flat Leaf Parsley
Heat the oil in a large saucepan or soup pot over medium-high heat and sauté the onion, celery, and carrot, stirring occasionally, for 3 minutes, or until onions are just translucent.
Add the garlic and sauté 1 minute, or until lightly golden.
Coarsely chopped the tomatoes and add with their juice to the saucepan. Add the broth or water and bring it to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.
Add the chickpeas and cooked pasta, stir to combine, and simmer for an additional 3 to 5 minutes, or until all ingredients are heated through. Season the soup with sea salt and pepper. Stir in the parsley and serve hot with thick slices of dense bread.