WFPB Pasta e Ceci Estiva (Pasta and Chickpea Summer Soup)
Servings: 10 servings
Calories: 155kcal
This is my WFPB version of Pasta e Ceci Estiva (Pasta and Chickpea Summer Soup). It is an iconic Italian dish. It goes all the way back to the Roman days and is a dish common in Southern and Central Italy. The inspiration was Katie Parla's version in her "Food of the Italian Islands" cookbook.
Print Recipe
Equipment
- Dutch Oven
- Chef Knife
- Cutting Board
Ingredients
- 1 medium onion diced
- 1 medium carrot diced
- 1 medium celery stalk diced
- 3 garlic cloves minced
- 2 tbsp, Braggs Amino Liquids (or tamari)
- 6-8 cups water
- 10 oz chickpeas
- 3 tomatoes
- leaves from 2 fresh sprigs rosemary
- 6 fresh sprigs sage
- 3 cups fresh pasta (this is approximate) or 1½ cups uncooked pasta (small shaped such as cavatelli, anelli, or ditalini )
- Salt and black pepper to taste
Pasta
- 125 g Seminloa Flour
- 63 g warm water (110℉-115℉)
- 1 teaspoon Olive Oil (OPTIONAL)
Instructions
Prepare Dried Chickpeas
- Place 10 oz. of dried chickpeas in a medium bowl. Add a large bay leaf.
- Add enough water to cover plus 2 inches. You want the beans to be submerged as they will almost double in size during this rehydration phase.
- Let rehydration occur for 8-24 hours. Change the water after 8 hours if allowing to sit longer. After the chickpeas are rehydrated, rinse and set aisde.
Pasta
- Place semolina flour in a medium bowl and make a well in the center.
- Pour warm water and olive oil (if using) into the flour's well. Combine. It might be shaggy which depends upon the type of weather you are in. Keep kneading until a smooth ball is formed and it bounced back after a light touch. Let dough rest for 10 minutes before rolling out.
- Roll dough into a rectangle with a thickness of about 1/8 inch. Cut into squares then each square into a triangle. Set aside utnil ready to add to soup.
Soup
- Place Dutch Oven over medium heat.
- Add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up. (No need to add oil.)
- Add the garlic and fresh herbs and cook for about 1 minute more, until very fragrant.
- Stir in the water, tomatoes, chickpeas, and rosemary.
- Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 20-30 minutes.
- Stir in the pasta and bring the liquid back up to a boil.
- Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.
- Remove the pot from the heat and season with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
With the fresh pasta you are making for this recipe, leftovers will not absorb as much liquid. If you find it has thickened, you can add a 1/2 cup water and 1/2 tsp Braggs Amino Liquids at a time to reach your desired consistency.
Nutrition
Calories: 155kcal
