Quick Italian Pasta e Ceci (Pasta and Chickpeas Soup)December 5, 2018
This hearty Pasta and Chickpeas Soup is the perfect last-minute dinner that’s ready in less than 30 minutes.
This is a sponsored post written by me on behalf of Knorr®. The opinions, recipe and text are all mine.
one of my favorite, quick and easy, go-to dinner recipes, that’s perfect for
these chilly winter nights. It’s scrumptious and wholesome. It’s creamy
and flavorful. It’s sure to fill your stomach and warm your soul.
recipe has short pasta mingled in a dense and creamy chickpea soup, exploding
with bits of sautéed onion, celery, carrots, and garlic. It also has a touch of
rosemary and oregano, and a sprinkle of freshly grated Parmesan cheese.
more could you ask for?!?
It’s a one-pot and a one-dish dinner, ready in less than 30 minutes. Ha! I
know this will become one of your favorites now, too.
things faster in today’s recipe, I’m using canned chickpeas (which don’t
require overnight soaking and a long time on the stove). And I’m using Caldo
Knorr® Selects con sabor de
Pollo which is a chicken bouillon and is a super easy and oh-so delicious way
to enhance the flavor of the soup.
Selects Bouillon is fun and versatile, and the perfect addition to any meal.
What I love the most is that it’s made with natural stock, has no artificial
flavors, no artificial colors or preservatives, and contains no added
to traditional bouillon, Knorr Selects has less ingredients and a cleaner
label, less sodium, and more premium ingredients.
time you find yourself at your local store, grab yourself a jar or two.
savings on Knorr Selects Bouillon available at Superior Grocers from 12/5/18 –
let’s talk soup for a minute.
Italian dishes, there isn’t just one way to make it. There are so many
variations that can be made to a chickpea pasta soup that it’s impossible to
say which is the traditional recipe.
them (or so I think) start with an onion/celery/carrot soffritto (chopped
and sautéed in a little olive oil). Add crushed garlic and some herbs. In my
recipe, I have fresh rosemary and dried oregano. Both are so flavorful and
tricky part. Some pasta e ceci are
very dense (more like pasta with some chickpeas) and some are very brothy (more
like a soup with a little pasta). What I like is something right in between…
creamy and dense, but not too brothy, and not just pasta.
is my secret to the recipe: purée half of the chickpeas (which gives a denser
soup) and leave the rest of the chickpeas whole. Add the water and bouillon,
and then cook the pasta with the rest (make sure to check the recipe for the
amount of pasta; it’s not too much).
try this recipe too?!? Make sure to check out Knorr recipe page for more
cooking inspiration .