Cubetti e Ceci (Pasta and Chickpeas Soup)
This classic Italian combination of pasta and chickpeas is hearty, comforting, and made for chilly nights. Mashing some of the chickpeas creates a naturally creamy broth that clings to every little cube of pasta.
🕒 Prep & Cook Time: 25 min | Serves 4
Ingredients:
-
2 Tbsp olive oil, plus more for serving
-
1 small red onion, finely chopped
-
3 cloves garlic, minced
-
1 tsp red pepper flakes
-
1 (15.5 oz) can chickpeas, drained and rinsed
-
3 Tbsp tomato paste
-
1 (28 oz) can crushed tomatoes
-
4 cups water
-
1 sprig rosemary
-
Parmesan rind (optional)
-
1 box Brami Cubetti
-
Kosher salt and black pepper, to taste
-
Grated Parmesan cheese, for serving
Instructions:
-
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper flakes. Cook, stirring occasionally, until softened and fragrant, about 2-3 minutes.
-
Add the chickpeas, tomato paste, and a generous pinch of salt and pepper. Cook, stirring frequently, until the tomato paste darkens in color and becomes fragrant, about 2-3 minutes.
-
Using the back of a wooden spoon, gently mash about half of the chickpeas.
-
Pour in the crushed tomatoes and water and stir to combine. Add the rosemary sprig and Parmesan rind, if using. Bring to a gentle simmer.
-
Stir in the pasta, cover, and cook, stirring occasionally, until the pasta is tender, about 10-12 minutes.
-
Remove the rosemary sprig and Parmesan rind. Taste and adjust seasoning with additional salt and pepper as needed.
-
Divide among bowls and serve topped with grated Parmesan and a drizzle of olive oil.
