Here’s a recipe for Pasta e Ceci (Pasta and Chickpea Soup) for 4 servings:

Ingredients:

• 250g dried pasta (such as ditalini, small shells, or elbow macaroni)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta according to the package instructions in a separate pot of salted boiling water until al dente. Drain and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add drained chickpeas to the pot and cook for 2-3 minutes, stirring occasionally.
4. Pour in diced tomatoes with their juices and vegetable or chicken broth. Stir in dried rosemary and oregano. Bring the soup to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.
5. Using an immersion blender or potato masher, partially puree the soup to thicken it slightly while still leaving some chickpeas intact.
6. Season the soup with salt and pepper to taste.
7. Add the cooked pasta to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat through.
8. Ladle the Pasta e Ceci into bowls, garnish with grated Parmesan cheese and chopped fresh parsley.
9. Serve hot and enjoy your comforting Pasta e Ceci soup!

Buon appetito!