Pasta and Chickpea Soup

Minestra di Pasta e Ceci

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a typical ‘lean day’ dish from the Lazio, served traditionally on Christmas Eve, saint’s day eves, Fridays, Lent and similar occasions when the eating of meat was forbidden for religious reasons. Despite the recent more relaxed attitude towards eating habits and religion, the soup remains extremely popular.


  • 8 oz (225 g) dried chickpeas or 14 oz (400


If you are using dried chickpeas, soak them overnight in cold water. Drain and wash them, then place them in a heavy-bottomed pan with approximately pints (1.5 litres) cold water. Cover, bring to the bo