Pasta e Fagioli: Zuppa di Pasta e Ceci is Soup of Pasta and Garbanzo Beans - Free Printable

"This is a soup you're likely to find in many osterie and trattorie throughout Italy. In Rome, it's common to find on Fridays. It's one of my standard soups that I make frequently, changing it up sometimes with tomato other times with lots of herbs. It's always delicious."

- Judith Barrett

Welcome to our kitchen!

This pasta e fagioli: zuppa di pasta e ceci is the best pasta and beans dish. A variety of beautiful beans & delicious pasta you can raise a family on.

See how we make it and download a free printable recipe to try at home.

Learn more about cooking with kids and soaking beans.

If you like this pasta and beans recipe, you should try this chili with heirloom beans, Italian grilled cheese, Sunday gravy, ratatouille, bucatini dish, bean stew, Cuban beans & rice, gallo pinto, and refried beans, chicken parm, as well as the lamb and goat cheese pasta.

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This pasta e fagioli: zuppa di pasta e ceci recipe comes from Fagioli: The Bean Cuisine of Italy by Judith Barrett. Honestly, as soon as I found out about this cookbook, I had to have it.

Often times, when people think of Italian cuisine, they think of pizza, calzone, stromboli, cannolis, that sorta thing. But Italian cuisine is so much more than that.

As someone who has never been to Italy, but who grew up around Italian cuisine, I'll say this book is a gem.

As Steve Sando of Rancho Gordo describes his experience with beans:

Europe seemed quite well represented and the hidden treasures all seemed to come from The Americas.

I was wrong.

Italy's bean cuisine isn't as sexy or romantic as osso bucco, prosciutto crudo, biscotti, or even pasta aglio e olio, but if you really love Italian cuisine, you have to acknowledge the depth and breadth of its beans.

A lot of people will rush to tell you that beans are mostly consumed in Tuscany, and it's true they love their beans there, but there are great bean dishes in every corner of the country. Without understanding Italy's relationship to beans, our understanding of the cuisine is just superficial.

- Steve Sando

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What is Zuppa di Pasta e Ceci?

Zuppa di pasta e ceci translates to soup of pasta and garbanzo beans. In this case, we're using black garbanzo beans which add a special something to the overall flavor and presentation of the dish.

We've also added additional heartiness to this soup with the large Ayocote Morado and extra large Royal Corona beans. We added slightly more beans than the recipe calls for overall.

I've got four kids to feed so, for me, it's go big or go home.

Where Does Pasta Come From?

As PBS summarizes:

Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. From Asia, it traveled westward. The way it reached Europe is unclear, though there are many theories some believe that nomadic Arabs are responsible for bringing early forms of pasta westward. Once it reached the Mediterranean the process was refined, and durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life. When durum wheat pasta is dried, it lasts indefinitely, making it a very convenient food to store. Over time, because of pasta's affordability, shelf life, and versatility, it became firmly rooted in Italian culture. The warm Mediterranean climate of Italy is suited to growing fresh vegetables and herbs, which meant that Italians could get creative with a delicious variety of pasta sauces. Tomato-based sauces emerged as a favorite complement to pasta, and tomatoes remain the most popular ingredient in pasta sauce today.

- PBS

How to Make Zuppa di Pasta e Ceci, Soup of Pasta and Garbanzo Beans (& More Beans)

Ingredients

• garbanzo beans - these black garbanzo beans bring a nice balance of color and flavor to the zuppa di pasta e ceci. You can also use classic garbanzo beans
• royal corona beans - royal corona beans are gigantic and they're sure to satisfy anyone sitting for this pasta and beans dish
• ayocote morado beans - these beans are originally from Oaxaca, Mexico and we think they're a nice addition to this recipe
• oil
• garlic
• rosemary
• tomatoes - this recipe calls for chopped canned tomatoes for the best zuppa di pasta e ceci
• pasta - you can use tubetti, ditalini, or messed maniche. My preference is the tubetti, but you can use whatever pasta you like.
• pepper
• salt - we're enjoying this Surya salt from Diaspora Co., but you can use what you have on hand.
• bay leaf - we recommend Rancho Gordo's bay laurel because the leaves are big, beautiful, and they smell great
• cheese - (optional) We like pecorino romano and parmigiano reggiano for this dish.

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Kitchen Scale
• Jar with Lid
• Fine-Mesh Strainer
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Saucier or medium pan
• Dutch oven
• Blender or Immersion Blender
• Box Grater
• Learning Tower as needed

1. Soak the Beans

Wash your hands with soap and water.

Weigh the beans needed for this pasta and beans dish using a kitchen scale. Place the beans in a mason jar or bowl and add enough water to cover the beans. Next, add 1 teaspoon of salt and stir.

Soak the beans for 6 hours. We soaked ours for more like 8 hours, just to cut down on cooking time. Check periodically to make sure all of the beans are submerged. Add additional water as needed.

If you can't soak the beans for 6 hours, that's okay. They'll just need to cook longer to reach the desired texture.

Learn more about measuring and soaking beans.

2. Cook the Beans

Wash your hands with soap and water.

Add the beans and a bay laurel to a medium-sized pot. Add enough water to cover the beans by 2 inches. Turn the stove to high heat and bring the beans to a boil. Allow the beans to boil for 10-15 minutes.

Turn the heat to medium-low, cover with a lid, and allow the beans to simmer until the beans start to become tender.

This is a good time to peel your garlic, chop your rosemary leaves and canned tomatoes, and get ready for the next step.

3. Add the Cooked Beans, Oil, Garlic, Rosemary, & Tomatoes to a Pot

When the beans are cooked, drain them and add them to a large pot or Dutch oven. Add the oil, garlic, rosemary, and tomatoes to the pot. Add 10 cups of cold water.

We also threw in fresh bay laurel because why not.

4. Bring the Pot to a Boil

Once you've got everything in your pot, turn the stove to medium-high heat.

5. Reduce the Heat and Simmer for 30 Minutes

When the contents begin to boil, turn the heat down to medium-low. Let the soup simmer in the pot, uncovered, for about 30 minutes.

6. Puree Half of the Beans Mixture

Transfer half of the beans mixture to a blender along with a bit of liquid from the pot. Turn the blender on and blend until you've got a puree. You can also use an immersion blender if you've got one.

This is the look of a child discovering their new favorite piece of kitchen equipment.

7. Add the Puree Back to the Pot

Once you've got your puree, you can transfer it back to the pot of soup. Use a wooden spoon as needed to get it all out of the pitcher.

If you're using an immersion blender you can skip this step.

8. Add the Pasta to the Pot and Cook for 10 to 12 Minutes

Add the pasta to the pot and cook until it is al dente or slightly firm, about 10 to 12 minutes, 7 to 9 if you're using the same pasta as us.

9. Season the Soup With Salt and Pepper

Add salt and pepper as needed for a perfectly seasoned pasta e fagioli or zuppa di pasta e ceci.

10. Transfer Zuppa di Pasta e Ceci to a Bowl & Drizzle With Olive Oil

Transfer zuppa di pasta e ceci to a bowl using a ladle. Drizzle some olive oil over the top. For that extra special touch, you can grate some cheese on top. We like pecorino romano and parmigiano reggiano.

Free Zuppa di Pasta e Ceci Recipe for Pre-Readers and Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.