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.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Italian Soups and Stews
#Pasta #Ceci #Recipe
