• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Browse Recipes
  • Resources
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Life Currents
Home » Cupboard Cooking, Pasta e Ceci Soup

Cupboard Cooking, Pasta e Ceci Soup

December 17, 2009 by Debi Leave a Comment

  • Share
Jump to Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

I’m writing a cookbook- my very first publicly available cookbook, and I’m very excited about this new adventure in my life!

Pasta e Ceci Soup {Pasta and chickpea soup} recipe

I decided that I wanted to take on this slightly overwhelming task when we were on our last trip to Washington. We took a late flight that night, and thought we would stop at the Olive Garden for a simple dinner. Well, it turns out that the onramp to the freeway is past the Olive Garden. So, we decided to stop at Ivar’s Restaurant once we reached the ferry landing. Once we arrived at the landing, however, the ferry was there and ready to board. So, we got on the ferry (better to get on and get to the island we figured). Once on the island, we decided to stop at China City, the Chinese restaurant. After going in, the hostess informed us that they closed early that day. Urrrg! So, the last place we decided on was the good-ol’-grocery store. It was already 8:45pm by this time, and we were a bit worried that they would be closed as well. We were in luck, the store was open for 15 more minutes. Wheew! So, we grabbed a few things and headed home.

That got me thinking; I’d like to leave some items in the cupboard just in case we couldn’t find a place to get dinner. Also, it could be an emergency stash of sorts. If there was an earthquake or the power went out for a few days, we would have a supply of food. But, I don’t just want cans of boring soup or powdered milk! So, I decided to start this cookbook.

The recipes will be made with convenient, easy-to-find items, that can be stored in your cupboard, and the dishes will be healthy and (hopefully!) tasty.  I’ll be including some fresh and some freezer items in the cookbook, and the recipes will clearly identified with icons showing cupboard, freezer, and/or fresh items.

There are many reasons to try Cupboard Cooking. Besides the two that I’ve listed above, if you were camping or taking an RV trip, these recipes would work really well. In addition, you might like to try the “Week Without Shopping” challenge as proposed by eGullet, an online food message board.

So, for now, I’m researching and testing recipes. I made a dense and moist Chocolate-Cinnamon Cake and a pot of Tomato Rice and Navy Bean Soup for dinner last night. Both turned out very well, and I’m happy with the current progress of the book.

Here’s a recipe I created for Pasta and Chickpea Soup. I’ll continue to post recipes regularly, and I’ll keep everyone advised on the progress of the book.

Pasta e Ceci Soup {Pasta and chickpea soup} recipe

Cupboard Cooking, Pasta e Ceci Soup Recipe

Pasta e Ceci Soup {Pasta and chickpea soup} recipe

Pasta e Ceci (Pasta and Chickpea Soup)

Debi
A quick and easy vegan soup that can be made with cupboard ingredients
4.50 from 2 votes
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Course Soup
Cuisine Italian
Servings 4

Ingredients
  

  • 1 can chickpeas (garbanzos), drained and rinsed
  • 4 cups cold water
  • ½ cup jarred (or homemade) spaghetti sauce (I like Prego Fresh Mushrooms, but use your family’s favorite)
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • ¼ cup olive oil
  • ½ teaspoons salt, plus more to taste
  • 1 cup pasta, uncooked, short shapes such as elbows or rotini

Instructions
 

  • In a heavy 4-quart pot, combine the chickpeas, water, spaghetti sauce, rosemary, and olive oil. Bring to a boil over medium-high heat. Lower the heat and partially cover the pot. Simmer, stirring occasionally, for 10 to 20 minutes.
  • Remove about 1 cup of the soup, and transfer the remaining soup to a blender or food processor. Remove the leaves from the rosemary sprig and place the leaves in the blender as well. Puree until smooth. Return the pureed mixture and the reserved chickpeas to the pot.
  • Set the soup over medium-high heat and return to a boil.
  • Add the pasta and cook, stirring often so the pasta doesn’t stick to the bottom of the pot, for 10 to 12 minutes, or until the pasta is tender, but still firm to the bite. Taste for seasoning, and add more salt as necessary. Serve hot.

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
Pasta e Ceci Soup {Pasta and chickpea soup} recipe a budget-friendly vegan soup recipe
  • Share

Filed Under: Soups & Stews Tagged With: Cooking, Cupboard, dinner, Food, garbanzos, healthy, rosemary, soup, vegan, vegetarian

You May Also Like

square crop looking down into a bowl of pudding with a spoon in it.
Strawberry Almond Cottage Cheese Pudding
square crop of pieces of cookie dough bark stacked up.
Cottage Cheese Cookie Dough Bark
square crop of cookies topped with lemon cream cheese frosting.
Lemon Cream Cheese Frosting
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Next Post: Christmas Brunch 2009 – Maple Almond Slow Cooker Granola »

Reader Interactions

4.50 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

Most Popular Recipes

square crop of a glass of iced coffee with a mocha drizzle and a cloth napkin behind it.
square crop of a bowl of lemon cottage cheese pudding with a spoon on the side.
square crop of creamy dressing in a glass jar with fresh cilantro and limes around it.
looking down on a bowl with two scoops of coconut sorbet in it.
square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
a Chocolate Cream Cheese Cupcakes with a bite missing so you can see the filling.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

Footer

SEEN ON

as seen on

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This month’s featured recipes: Bourbon Banana Bread, Crescent Roll Chicken Squares, Pecan Pie Muffins, and Flourless Chocolate Cookies.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2025 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Pinterest
  • Facebook
  • Flipboard
  • Mix
  • Threads
  • X
  • Email

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.