Pasta e Ceci (Pasta and Chickpea Soup) (LID)

Pasta e Ceci

This soup is incredibly easy and quick to make. It’s delicious too!

pasta e ceci

Pasta e Ceci (Pasta and Chickpea Soup)

6 cups water and 2 unsalted vegetable bouillon cubes (I used Rapunzel brand) or 6 cups unsalted chicken broth
1 15.5 oz. can unsalted chickpeas (garbanzos), drained (I used 2 cups of chickpeas I cooked)
1 14.5 oz. can no salt added diced tomatoes (with juices)
2 teaspoons fresh rosemary
2 tablespoons olive oil
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste
4 oz. spaghetti broken into fourths

Combine all the ingredients in a heavy soup pot and bring to a boil. Cook, stirring occasionally, until the pasta is tender.

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1 Comment (+add yours?)

  1. Trackback: LID Day 8: Pasta e Ceci | On a Butterfly's Wings

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