Pasta e Ceci

60 mins
Serves 1
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Directions

  1. 1Cut half a cup each of celery, onion, and carrots into small cubes.
  2. 2Heat up some olive oil in a pan.
  3. 3Throw in the vegetables and season with salt and pepper.
  4. 4Once the vegetables are tender, add in the chickpeas and the tomato.
  5. 5Add the liquid from the chickpeas too.
  6. 6Let the tomato sauce reduce until thick for about 20 to 30 minutes.
  7. 7Once the tomatoes have thickened up, add in the vegetable broth.
  8. 8When it comes to a boil, throw in your pasta.
  9. 9Let the pasta cook until nice and soft.
  10. 10Ladle into serving plates.

Ingredients

  • 0.5 cup celery, cut into small cubes
  • 0.5 cup onion, cut into small cubes
  • 0.5 cup carrots, cut into small cubes
  • olive oil
  • salt
  • pepper
  • chickpeas
  • liquid from the chickpeas
  • tomato
  • vegetable broth
  • shell-shaped pasta

Equipment

pan

Tips

  • Nonna always added the liquid from the chickpeas because she said it added more flavor.
  • Let the tomato sauce reduce until thick for about 20 to 30 minutes to build up flavor.
  • When making this soup, prefer the pasta to be slightly more cooked than al dente.
Pasta e Ceci | Clip Recipe