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Pasta e Ceci
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
servings
Author:
Fresh Off The Grid
This Pasta e Ceci soup is a quick meal that comes together using mostly pantry ingredients!
Ingredients
2
tablespoons
olive oil
1
small
onion
diced
1
carrot
chopped
3
cloves
garlic
minced
1
teaspoon
dried thyme
½
teaspoon
crushed red pepper flakes
optional
2
tablespoons
tomato paste
15
oz
can chickpeas
drained
3
cups
vegetable broth
½
cup
ditalini pasta
½
cup
freshly grated parmesan cheese*
½
teaspoon
sea salt
or to taste
Instructions
Heat the oil in a pot over medium heat. Add the onion and carrots and saute about 5 minutes until they begin to soften.
Add the garlic and tomato paste and cook for about a minute, stirring frequently, until the garlic is fragrant.
Add the thyme, red pepper flakes, broth, and chickpeas.
Bring the soup to a boil then add the pasta. Cook for the length of time suggested on the package.
Stir in the grated parmesan cheese, check seasoning, and add salt as needed.
Remove the soup from the heat. Enjoy right away, or divide between two insulated food jars and store in your pack until you’re ready for lunch!
Notes
*omit or use a plant based cheese for vegetarian/vegan option
This recipe will make 2 meal sized servings, but can feed 4 if served with or as a side.