Creamy Brothy Pasta e Ceci with Rosemary and Garlic

Why You’ll Love This Recipe

• One-pot comfort: silky and brothy with just the right creaminess from chickpeas and pasta starch.
• Weeknight-friendly: pantry staples, 45 minutes total, minimal cleanup.
• Big flavor, simple method: rosemary, garlic, and tomatoes build a savory backbone fast.
• Easily customizable: make it vegetarian, spicy, gluten-free, or richer with cheese.

Grocery List

• Produce: Garlic, fresh rosemary, lemon (optional)
• Dairy: Parmesan or Pecorino Romano (optional)
• Pantry: Extra-virgin olive oil, red pepper flakes, tomato paste, crushed tomatoes or passata, canned chickpeas, short pasta (ditalini/tubetti/small shells), low-sodium broth, kosher salt, black pepper, red wine vinegar (optional)

Full Ingredients

Soup Base and Aromatics

• 4 tbsp extra-virgin olive oil, divided
• 4 large garlic cloves, thinly sliced
• 2 fresh rosemary sprigs (plus a few leaves for garnish), or 2 tsp minced rosemary
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 cup (240 g) crushed tomatoes or passata
• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
• 5 cups (1.2 L) low-sodium vegetable or chicken broth, plus hot water as needed
• 1 to 1 1/4 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• Optional umami booster: 1 Parmesan rind (about 1 oz/30 g), to simmer then remove

Pasta

• 8 oz (225 g) short pasta such as ditalini, tubetti, or small shells

Finishing & Serving

• 2 tbsp extra-virgin olive oil (from the total above, for finishing)
• 1/2 cup (30 g) grated Parmesan or Pecorino Romano, plus more for serving (optional)
• 1–2 tsp red wine vinegar or fresh lemon juice, to taste (optional)

Step-by-Step Instructions

Step 1: Prep the aromatics

Thinly slice the garlic and lightly bruise the rosemary sprigs with the back of a knife to release their oils. Measure out the tomato paste, crushed tomatoes, chickpeas, and broth so everything is ready to go.

Step 2: Build the tomato–rosemary base

In a heavy 4–5 qt pot, warm 2 tbsp olive oil over medium heat. Add garlic and rosemary and cook, stirring, until the garlic is just turning golden at the edges, 1–2 minutes. Stir in the tomato paste and cook 60–90 seconds until it darkens to brick red. Add red pepper flakes (if using) and the crushed tomatoes; cook 2 minutes to concentrate slightly.

Step 3: Simmer the chickpeas

Stir in the chickpeas, 5 cups (1.2 L) broth, 1 tsp kosher salt, and black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer at about 190°F/88°C. Partially cover and cook for 15 minutes. If using a Parmesan rind, add it now. Remove and discard the rosemary sprigs after simmering.

Step 4: Purée a portion for body

Ladle about 1 1/2 cups of the soup (liquid and chickpeas) into a blender. Vent the lid and blend until silky, 30–45 seconds. Return the purée to the pot and stir to create a brothy-creamy texture. Alternatively, pulse an immersion blender 3–4 times directly in the pot—do not overblend; you want plenty of whole chickpeas.

Step 5: Cook the pasta in the pot

Return the pot to a gentle boil and add the pasta. Cook uncovered, stirring frequently to prevent sticking, until al dente, 8–10 minutes. As the pasta absorbs liquid, add hot water in 1/2-cup increments to keep the soup pleasantly brothy. Taste and adjust salt.

Step 6: Finish and balance

Turn off the heat and let the pot sit for 3 minutes to allow the starches to emulsify. Stir in the remaining 2 tbsp olive oil, more black pepper, and the grated cheese (if using). Add 1–2 tsp red wine vinegar or lemon juice to brighten, to taste. Remove the Parmesan rind if used.

Step 7: Serve

Ladle into warm bowls. Drizzle with a little more olive oil, scatter a few rosemary leaves, and add extra cheese at the table. Serve immediately with crusty bread.

Pro Tips

• Simmer gently: keep it around 190°F/88°C so the garlic and rosemary stay fragrant, not bitter.
• Blend just enough: purée a portion for creaminess but keep many chickpeas whole for texture.
• Keep it brothy: add hot water as the pasta cooks; the soup should be loose, not stew-thick.
• Season in layers: salt the broth early, then fine-tune at the end with acid (vinegar/lemon) and pepper.
• Serving later? Cook the pasta separately and add to bowls, ladling hot soup over top to avoid sogginess.

Variations

• In Bianco (no tomato): Skip crushed tomatoes and tomato paste. Sauté 2 anchovy fillets with the garlic and rosemary until melted, then proceed with broth and chickpeas.
• Dried Chickpeas: Use 1 cup (200 g) dried chickpeas. Soak 12 hours, drain, then simmer in fresh water until tender, 60–90 minutes. Use 5 cups of the cooking liquid as your broth.
• Greens & Lemon: Stir in 3–4 cups baby spinach or 2 cups chopped Tuscan kale during the last 2 minutes. Finish with extra lemon zest.

Storage & Make-Ahead

Best texture is same day. For make-ahead, cook the soup base (through Step 4) up to 2 days in advance and refrigerate; reheat, then cook the pasta just before serving. If storing leftovers with pasta, refrigerate up to 2 days; it will thicken—loosen with broth or water while reheating. The soup base (without pasta) freezes well for up to 3 months; thaw overnight in the refrigerator and bring to a gentle simmer before adding freshly cooked pasta.

Nutrition (per serving)

Approximate (with olive oil, without cheese): 520 calories; 17 g protein; 70 g carbohydrates; 14 g fat; 11 g fiber; 980 mg sodium (varies with broth). With 1/2 cup (30 g) cheese folded in: about 590 calories; 24 g protein; 70 g carbohydrates; 21 g fat.