Pasta Ceci Toscana
| Amount | Ingredient |
|---|---|
| 3 tbsp | extra-virgin olive oil plus extra for serving |
| 1 | medium onion finely diced (about 1 cup) |
| 1 | celery stalk finely diced (about ½ cup) |
| 1 | carrot finely diced (about ½ cup) |
| 2 | garlic cloves minced |
| 1 sprig | fresh rosemary leaves stripped and roughly chopped |
| 400 g | crushed tomatoes one 14.5 oz can |
| 400 g | canned chickpeas one 15 oz can, drained and rinsed |
| 1 L | vegetable broth 4 cups |
| 1 piece | Parmesan rind about 2 by 2 inches |
| 250 g | short pasta ditalini, tubettini, or small shells |
| – | salt to taste |
| – | black pepper freshly ground, to taste |
| – | grated Parmigiano-Reggiano for serving |
Tuscan Pasta with Chickpeas
Category
Primi Piatti — Zuppe
Why This Recipe Works
Pasta e ceci — pasta with chickpeas — is the quintessential cucina povera (peasant cooking) dish of Tuscany. At its best, it's a thick, velvety, soul-warming stew where the chickpeas do double duty: some are left whole for hearty bites, while others are mashed back into the broth to create a creamy, almost risotto-like body — all without a drop of cream. The key is building layers of flavor from a classic soffritto (finely diced onion, celery, and carrot), blooming garlic and rosemary in olive oil, and simmering everything with a Parmesan rind, which infuses the broth with deep umami. A final drizzle of good olive oil and a shower of grated Parmigiano-Reggiano elevate this humble one-pot meal into something transcendent.
Serves
4 to 6
Total Time
45 minutes
Ingredients
Before You Begin
- Short pasta is essential — ditalini, tubettini, or small shells are traditional. Larger pasta shapes won't integrate as well into the stew-like consistency.
- Do not skip the Parmesan rind. This is the single most important flavor-building ingredient. If you don't have one stashed in the freezer, add a 2-inch chunk of Parmigiano-Reggiano to the broth instead.
- Fine dice the soffritto. The onion, celery, and carrot should be cut to roughly ¼-inch pieces so they melt into the backdrop of the soup.
- Mashing some chickpeas is non-negotiable — this is what gives the dish its signature creamy texture. A potato masher works perfectly; a fork will do in a pinch.
- The pasta will absorb liquid as it sits. If making ahead, slightly undercook the pasta and thin the soup with a splash of hot broth or water before serving.
Equipment
- Large Dutch oven or heavy-bottomed pot (5–6 qt capacity)
- Chef's knife and cutting board
- Wooden spoon
- Potato masher or fork
- Measuring cups and spoons
Instructions
1. Prepare the soffritto
Finely dice the onion, celery, and carrot into uniform ¼-inch pieces. Mince the garlic. Strip the rosemary leaves from the stem and chop roughly.
2. Sauté the aromatics
Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onion, celery, and carrot (the soffritto). Cook, stirring occasionally with a wooden spoon, until softened and lightly golden, 6 to 8 minutes. Season with a pinch of salt.
3. Bloom the garlic and rosemary
Add the minced garlic and chopped rosemary to the pot. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Do not let the garlic brown.
4. Cook the tomatoes
Add the crushed tomatoes. Stir to combine with the soffritto. Cook, stirring occasionally, until the tomatoes darken and thicken slightly, about 5 minutes.
5. Build the broth
Add the drained and rinsed chickpeas, vegetable broth, and the Parmesan rind to the pot. Stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium-low to maintain a steady simmer.
6. Simmer
Simmer, uncovered, stirring occasionally, for 20 minutes. The broth should reduce slightly and take on a rich, savory character from the Parmesan rind.
7. Cream the chickpeas
Remove the Parmesan rind from the pot (reserve for another use or discard). Using a ladle, transfer about 1 cup of the chickpea mixture (mostly chickpeas with some liquid) to a small bowl. Mash thoroughly with a potato masher or fork until a coarse paste forms. Return the paste to the pot and stir to incorporate — this will thicken and cream the soup.
8. Cook the pasta
Return the pot to a boil over high heat. Add the short pasta and stir immediately to prevent sticking. Cook, stirring occasionally, until the pasta is al dente (typically 8 to 10 minutes, depending on the shape). If the soup becomes too thick, thin with a splash of hot water or extra broth.
9. Finish and serve
Remove the pot from the heat. Discard the rosemary sprig if any large pieces remain. Taste and adjust seasoning with salt and freshly ground black pepper. Ladle into warm bowls. Finish each serving with a generous drizzle of extra-virgin olive oil and a sprinkle of grated Parmigiano-Reggiano.
Serving Suggestions
Serve immediately with crusty bread for dipping. This soup is meant to be thick and stew-like — it should cling to the pasta rather than be brothy. A side salad of simple greens with lemon vinaigrette makes an excellent accompaniment.
Variations
Pasta e Ceci alla Romana (Roman-Style)
Omit the rosemary and add 2 anchovy fillets (or 1 teaspoon anchovy paste) to the soffritto along with the garlic. Cook until the anchovies dissolve. Add a pinch of red pepper flakes for gentle heat. Finish with chopped fresh parsley instead of rosemary.
Pasta e Ceci with Pancetta
Before sautéing the soffritto, cook 100 g (3.5 oz) diced pancetta in the olive oil over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside. Proceed with the recipe, adding the crispy pancetta back at the very end as a garnish.
Rustic (No-Mash) Version
For a chunkier, more brothy soup, skip the mashing step entirely. The dish will be less creamy but equally delicious. Add ½ cup of small diced potato along with the soffritto for natural body.
Make Ahead & Storage
Pasta e ceci thickens significantly as it sits because the pasta continues to absorb liquid. To make ahead: prepare the soup base through step 6 (before adding the pasta). Let cool, then refrigerate in an airtight container for up to 3 days. When ready to serve, bring the base back to a boil, add the pasta, and cook as directed. Alternatively, cook the full recipe and store leftovers; thin with hot water or broth when reheating. Leftover soup will keep in the refrigerator for up to 2 days (the pasta will be very soft by day 2). Freezing is not recommended — the pasta becomes mushy upon thawing.
Nutritional Information (per serving, based on 6 servings)
| Component | Value |
|---|---|
| Calories | ~380 |
| Protein | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 10 g |
| Total Fat | 13 g |
| Saturated Fat | 2.5 g |
| Sodium | 780 mg |
Notes from the Kitchen
- The Parmesan rind trick: Never throw away your Parmesan rinds. Store them in a zipper-lock bag in the freezer. Drop one into any soup, stew, or tomato sauce while it simmers — it infuses the liquid with deep, nutty umami without adding salt.
- Chickpea cream shortcut: For an even faster method, use an immersion blender and pulse 2 or 3 times directly in the pot. Be careful not to over-blend — you want some whole chickpeas remaining for texture.
- Extra-virgin olive oil matters here: The finishing drizzle is not optional. The peppery, grassy notes of a good-quality oil cut through the richness and tie the dish together. This is the moment to use your best bottle.
- Regional authenticity: In Tuscany, this dish is typically served senza pomodoro (without tomato) in the winter and with tomato in the summer. The tomato version (given here) is more common in the Maremma region and in Roman-style preparations. For a purely Florentine (tomato-free) version, simply omit the crushed tomatoes and increase the broth to 1.3 L.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.