Food Soups & Stews Pasta e Ceci (Pasta and Chickpea Soup) This meat-free meal will nourish your body and satisfy your soul. Vegans can omit the sprinkle of cheese on top and use toasted panko breadcrumbs instead. By Emily Paster Emily Paster A lawyer turned food writer and recipe developer, Emily Paster brings passion, a sharp intellect and attention to detail to her globally inspired cuisine. She is the author of four cookbooks, including the best-selling Epic Air Fryer. Her latest book Instantly Mediterranean: Vibrant Satisfying Recipes for Your Instant Pot, Electric Pressure Cooker & Air Fryer was released in 2021. Emily lives outside Chicago with her husband and two ravenous teenagers. Midwest Living's Editorial Guidelines Published on November 2, 2023 Print Share Photo: Carson Downing Start To Finish Time: 50 mins Servings: 5 Yield: 2 cups per serving Ingredients 3 tablespoons extra-virgin olive oil, plus more for garnish 1 cup chopped onion ½ cup chopped carrot ½ cup chopped celery 2 cloves garlic, minced 1 teaspoon kosher salt Pinch crushed red pepper 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed and drained 1 tablespoon tomato paste 1 sprig fresh rosemary 6 cups vegetable broth 8 ounces dried ditalini or other small pasta (2 cups) 1 bunch Tuscan kale, stems removed and leaves cut into ribbons ½ cup grated Pecorino Romano or Parmesan cheese Directions Heat 3 Tbsp. olive oil in a stockpot or Dutch oven over medium heat. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add the garlic, salt and crushed red pepper and cook 1 additional minute until fragrant. Add the diced tomatoes, chickpeas, tomato paste and rosemary and stir to combine. Add broth and bring the liquid to a boil over high heat. When the broth is boiling, add the pasta and stir. Cook, maintaining a steady boil, until the pasta is tender, about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Once the pasta is cooked, add the kale and cook just until wilted, 2 to 3 minutes. Remove and discard rosemary sprig. Divide the soup among five bowls and garnish each bowl with an additional drizzle of olive oil. Pass the grated cheese at the table. Nutrition Facts (Per Serving): 438 cal, 16 g fat, 8 mg chol, 58 g carbo, 1295 mg sodium, 8 g fiber, 11 g sugars, 16 g pro. Print