Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas

Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas

I have always loved pasta with chickpeas – a pretty classic dish in this household. There is something about the texture of the chickpeas with the pasta that is wonderful. And of course a pasta dish seems really healthy with all those chickpeas.

This recipe brings pasta and chickpeas together again, this time in a classic Minestrone. Use smaller pasta for this soup – small shells or small rounds of pasta like anelli or ditalini.

Similar recipes include White Beans and Pasta in a Beautiful Broth, Genoese Minestrone, Borlotti Bean and Pasta Soup, and Chickpea and Parsley Soup with Turmeric.

Browse all of our Minestrone recipes and all of our Soups. Or explore our Mid Winter dishes.

Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas

Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas

vegetable stock – 1 litre, or make your own using:
1 onion
7 cloves
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
2 garlic cloves
0.5 tspn turmeric powder
3 fresh bay leaves
handful of parsley, coarsely chopped
olive oil

o.5 onion, finely chopped
1 large carrots, finely chopped
1 celery stalk, finely chopped
3.5 Tblspn olive oil
200g cooked chickpeas
100g cooked cannellini beans
100 ml passata
1 fresh sprig of rosemary
100g small pasta eg mini conchiglie or small rounds like anelli or ditalini pasta
freshly grated parmesan
parsley, chopped
sea salt and black pepper

If making the stock, halve the onion and garlic. Press the cloves into the onion halves. Heat a little olive oil in a pan and gently saute the vegetables until lightly coloured. Add the remaining ingredients with 1.5l cold water (or enough to cover well) and a little salt. Simmer for half an hour, strain and reserve the stock. Set aside.

Heat 2-3 Tblspn olive oil in a pan and saute the onion, carrots and celery, stirring often, for 6-7 minutes.

Add the chickpeas and cannellini beans and cook for 5 minutes. Add the passata with 100 ml water and cook for another 3 minutes.

Add stock to cover the beans and vegetables, rosemary sprig and a little salt and pepper. Cover the pan. Simmer on low for 30 – 35 mins, stirring occasionally, until the vegetables are cooked.

Add the pasta to the soup and some of the remaining stock and simmer, stirring frequently, until the pasta is cooked – 7 or 8 minutes. Taste and adjust seasoning. Stir through the chopped parsley.

Remove the rosemary stalk and serve topped with parmesan. Drizzle the remaining olive oil over the top.

recipe notes and alternatives
This dish can be made with all cannellini beans, or replace the chickpeas with borlotti beans, butter beans or dried, peeled fava beans.

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