Chickpea and Brocolli Soup with Ditalini



For many Italians, soup equals pasta; that is to say, a primo serving of soup in many Italian households includes some sort of pasta mixed in with Lentil, Peas, Chickpeas, etc. (or for example our Chickpea and Brocolli Soup with Ditalini recipe).  Adding a small amount of pasta to a soup increases the hardiness of any given soup dish and can also elevate soup to a meal in and of itself.

For the last installment of the Scordo Pasta Challenge I made a simple chickpea soup with onions, brocolli, fresh parsley, dried oregano, salt, pepper, and red pepper flakes.  I also boiled a small amount of Ditalini (pasta shaped like a small tube) and added it to the soup.  My dish also included plenty of grated Grana Padano.
Scordo Pasta Challenge #35: Ditalini with Chickpea and Brocolli soup
Prep time
Cook time
Total time
Ditalini with Chickpea and Brocolli soup
Serves: 4
  • 1-2 cups of cooked chickpeas
  • 1 pound of brocolli (including steams)
  • 1 red onion
  • 3 cloves garlic
  • Extra virgin olive oil
  • 4-5 cups of fresh filtered water
  • ½ tsp red pepper flakes
  • Grated Grana Padano
  • Freshly chopped parsley
  1. Add olive oil to a large stock pot and saute diced onion and garlic for about 10 minutes. Add the pre cooked beans and water. Cook on a low heat for 30-35 minutes. Add Kosher salt and freshly ground pepper to taste.
  2. Next, steam the broccoli until about ¾ quarters cooked steamed broccoli and add to the soup mixture and further cook 8-10 minutes.
  3. Add the freshly chopped parsley and a healthy amount of extra virgin olive oil. Grate cheese over soup and stir well.

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