Pasta E Ceci Soup

I'm not really one for soup.  I don't know exactly what it is, but if I have the option I will opt not for soup.  This one, however, I think will be opted for.  More than once.  It is hearty and delicious.  Pasta, carrots, and chickpeas and a hint of rosemary and thyme topped with some grated parmesan cheese unite to create a wonderful dish. Adapted from Williams-Sonoma.


Pasta E Ceci Soup


3 Tablespoons extra-virgin olive oil
3 carrots, finely diced
1 large white onion, finely diced
1 teaspoon minced garlic
1/3 cup diced tomatoes
1 1/4 cups dried chickpeas, soaked in water overnight, drained, then rinsed
6 cups water
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 pound ditalini pasta, cooked and drained
Salt and Pepper to taste
Grated parmesan cheese for serving


In a 3 -4 quart stockpot or dutch oven over medium heat, warm the olive oil.  Add the carrots and onions and cook, stirring occasionally, for about 8 minutes until soft.  Stir in the garlic and tomatoes and cook 1 more minute.  Add the chickpeas, water, rosemary, and thyme.  Increase the heat to medium high and bring to a boil.  Reduce the heat and simmer, uncovered, for about 1 hour, or until chickpeas are tender.


Strain the chickpea mixture through a colander, reserving the cooking liquid.  Place 2 cups of the chickpea mixture in a bowl or food processor and mash or blend until almost smooth. 


Return the the chickpea mixture, mashed chickpea mixture and cooking liquid to the dutch oven.  Bring to a boil, then add the ditalini pasta.  Season with salt and pepper to taste.  Ladle into bowls and top with grated parmesan cheese.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy