Skud's Pasta E Ceci

READY IN: 25mins
Recipe by Skud8344

A tuscan chickpea, tomato, and pasta soup

Top Review by zenveg

Great recipe - we loved this soup and I'm definitely going to make it again. I used raw chickpeas that I soaked overnight and cooked. And I used dried rosemary instead of fresh.

Ingredients Nutrition


  1. Saute garlic in olive oil.
  2. Add tomatoes and half the chickpeas.
  3. Remove from heat. Blend with an immersion ("stick") blender, adding some stock if it's too thick.
  4. Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
  5. Bring to the boil then simmer until pasta is cooked.
  6. Add salt and pepper to taste.

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