Pasta & Chick Pea Soup

This is pasta e ceci at its most stripped-back and satisfying. A handful of chickpeas, some small pasta shapes, canned Italian tomatoes, and a good hit of garlic come together in one pot for a soup that punches well above its humble ingredient list.

The trick here is sautéing the onion and garlic until the onion goes fully translucent before adding anything else. That slow softening builds a savory base that carries the whole bowl. The reserved liquid from the canned tomatoes adds body without making things watery, so don’t skip that step.

Fresh basil stirred in at the end keeps things bright and aromatic. Use the best you can find; dried basil won’t give you the same pop of flavor.

Kitchen Tips

• Use small pasta shapes like ditalini, shells, or elbows. They hold broth in every bite.
• Cook the pasta separately if making ahead. Pasta left in soup overnight will absorb all the liquid and turn mushy.
• A drizzle of good olive oil and a shower of Parmesan at the table makes a big difference.
• For a thicker, stew-like consistency, mash a few of the chickpeas against the side of the pot before serving.

Variations

• Add a pinch of red pepper flakes with the garlic for a spicy kick.
• Swap chickpeas for white beans (cannellini work beautifully here).
• Stir in a handful of chopped kale or spinach during the last two minutes of cooking for extra greens.