Have you tried pasta e ceci before? This Italian pasta and chickpea stew is a classic Italian recipe bursting with wonderful flavours. So if you're looking for true comfort food from Italy, you have to give this easy dish a try. You will love this chickpea soup.
Cut the bacon into small bite sized pieces and place in the bottom of a soup pot or dutch oven. Cook the bacon then remove it from the pot, leaving the rendered bacon fat in the pot. Set the bacon aside.
Add the onions to the soup pot and saute in the bacon fat until translucent, then add the chickpeas, chopped garlic, 1 sprig of fresh rosemary, salt, and pepper. Saute until the garlic has cooked.
Add the tomato paste to the pot and mix into the chickpeas and onions. Let cook for a couple minutes, stirring often.
Deglaze the pan with ½ cup of white wine, then add in the chicken broth and bring to a boil.
Once boiling, pour in the dry pasta. Reduce heat to a simmer and cover, cook the soup until the pasta is tender.
Add the chopped kale and parmesan cheese. Give the soup a taste, add any additional salt or pepper as needed.
Serve immediately, garnish with the bacon and more parmesan.
This soup is a hearty stew-like soup, if you prefer a more brothy soup you may want to add more chicken broth.The flavor is bright from the wine and rich from the pasta and chickpeas. The rosemary gives it a nice light floral taste. It is a sweet and savory soup!The bacon is a fun twist to a traditional pasta e ceci, it adds a nice richness and umami flavor. If you prefer to omit the bacon you can use a couple tablespoons of olive oil instead.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.