Pasta and Chick Pea Soup

Minestra di Pasta e Ceci


My mother’s chick pea soup is perfect for a cold winter evening and if you have canned chick peas it needn’t be planned far in advance as it takes less than 45 minutes from start to finish. The addition of homemade maltagliati makes it even more delectable.

Total Time from Start to Finish: 45 minutes


  • 4 garlic cloves, peeled and lightly crushed
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary leaves, finely chopped
  • cup canned whole peeled tomatoes with their juice, coarsely chopped
  • 2 cups canned chick peas, drained of their liquid
  • 3 cups homemade meat broth or 1 beef bouillon cube dissolved in 3 cups water
  • Salt
  • Freshly ground black pepper
  • 6 ounces. maltagliati or small tubular pasta
  • ¼ cup Parmigiano-Reggiano, freshly grated


  1. Put the garlic and olive oil in a 4-quart soup pot over medium high heat. When the garlic has browned nicely on all sides discard it. Add the rosemary, stir for a few seconds, and add the tomatoes. Lower the heat to medium low and cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes.
  2. Add the chick peas, season with salt and pepper, and add the broth. Once the broth begins bubbling, cover the pot, and cook 15 minutes.
  3. Scoop up about ¼ of the chick peas and puree them through a food mill or ricer back into the pot. Alternatively, you can purée them with a little of the broth in a food processor. Raise the heat to medium high, add the pasta and cook with the cover on until it is al dente. Turn the heat off, stir in the grated Parmigiano and let the soup rest for a few minutes before serving.