Pasta e Ceci

This pasta and bean soup variation is an excellent way to put leftover pasta scraps from lasagna to use, but it’s also a good excuse to use the nourishing chickpea. Please use dried chickpeas, not canned, as these give the broth much better flavor.

Often, the soup is made with white beans, such as cannellini, and the very small ditalini pasta (pasta e fagioli). Because I’m using the larger and more assertive chickpea, the legume favored by my late