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Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was recommended to us by a good friend who says it is her daughter's favorite soup.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-8


Cost per serving $0.91 view details
  • 4 whole garlic cloves, peeled and sliced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 dried rosemary crushed or a large sprig fresh rosemary, chopped
  • 1 cup canned imported Italian plum tomatoes in their juice
  • 2 1/2 cups canned chickpeas drained, or 3/4 cup dried chickpeas soaked overnight and simmered for 45 minutes
  • 1 cup beef stock or broth
  • Kosher salt and freshly ground black pepper
  • With Pasta (optional)
  • Add 2 more cups broth or stock
  • 1/2 pound small tubular pasta (e.g. macaroni or small penne)
  • 2 Tbsp freshly grated parmesan cheese
  • 1 Tbsp butter


  1. Heat the olive oil in a large soup pot on medium, add the garlic, and saute until they are light brown about 30-60 seconds. Add the rosemary and the cut up tomatoes with juice. Cook for 20 minutes or until the oil floats free.
  2. Add the chickpeas and cook for 5 minutes, stirring thoroughly. Add the broth and adjust to a bubbling simmer for about 15 minutes.
  3. Taste and correct for salt. Add pepper to taste. Let the soup bubble for another minute and then serve if not adding pasta. If adding pasta, follow these steps:
  4. Remove 1/3 of the chickpeas and crush them in a bowl or puree them in a food processor, then put them back in the pot with the two extra cups of broth and bring to a moderate boil.
  5. Add the pasta, stir, and cover the pot. Stop cooking when the pasta is tender but still firm, about 5 minutes. Add more liquid if needed.
  6. When pasta is done, turn off the heat and swirl in the grated Parmesan cheese and butter. Taste and correct for salt and pepper. Serve immediately.


Nutrition Facts

Amount Per Serving %DV
Serving Size 274g
Recipe makes 6 servings
Calories 241  
Calories from Fat 113 47%
Total Fat 12.86g 16%
Saturated Fat 3.01g 12%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 787mg 33%
Potassium 322mg 9%
Total Carbs 24.9g 7%
Dietary Fiber 4.8g 16%
Sugars 0.99g 1%
Protein 7.4g 12%
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  • Nancy Miyasaki
    I really enjoyed this soup, adapted from a Marcella Hazan recipe. Thanks for sharing it with us Rachel!
    Yo he cocinado/probado esta receta
    • Pattie Meegan
      John, we enjoy this soup frequently. My grandmother always made it as your pasta version with lots of garlic. Lovely!
      xoxo Pattie
      • Swapna Chandran Dinesh
        I could almost taste it by reading the nice
        Yo he cocinado/probado esta receta
        • BearNakedBaker
          I used veggie stock and this was great!
          Yo he cocinado/probado esta receta
          • Denise Sherin
            I made this last about 2 weeks ago and we loved it. We are soup nuts, I make soup once a week even in the summer. This was so good , I did add some chicken to it, it was very good.
            Yo he cocinado/probado esta receta
            Esta es una variación


            • Nanette
              13 de Octubre de 2010
              John..just made butternut squash soup this past weekend..will make this soon. Always had this as a pasta and chickpea (Pasta e ceci) meal but not as a soup. It just has to be great esp. if you posted it and Pattie M says it is. N
              1 reply
              • Nancy Miyasaki
                14 de Octubre de 2010
                It's really good, Nanette. I'm looking forward to trying your Butternut Squash soup!
              • Becky Rosenthal
                11 de Octubre de 2010
                I've never put chickpeas in a soup before! genius!
                • Debby Stock Kiefer
                  10 de Octubre de 2010
                  This looks like a great cold-weather pantry soup!
                  • Laura DeVries
                    10 de Octubre de 2010
                    I recently made a very similar soup but I added fresh green beans, light red kidney beans and used small tubetti pasta. A fresh sprig of rosemary when serving (but before eating) adds a nice touch too. Also, I used shredded Asiago cheese instead of parm. Yummy.
                    • carol
                      10 de Octubre de 2010

                      This recipe sounds delicious. Can't wait to try it. Thank you.

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