Ceci bean soup is a rustic Italian classic built on pantry staples: dried or canned chickpeas (ceci), aromatics, and a punchy finish of olive oil and Parmesan. It works because the beans are simmered until creamy while the broth stays light and brothy, and a quick soffritto of onion, carrot, and celery gives it deep, homey flavor without any meat. Serve it with crusty bread for a satisfying meal that comes together in about an hour.
Ingredients
- 2 cups (400 g) dried chickpeas, soaked overnight (or 3 cans, 15 oz / 425 g each, drained and rinsed)
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped (about 1½ cups / 200 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 4 cloves garlic, minced
- 1 teaspoon (2 g) dried rosemary (or 1 sprig fresh)
- 1 teaspoon (2 g) dried thyme
- 1 bay leaf
- 6 cups (1.4 L) vegetable broth or water
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 1 teaspoon (6 g) fine sea salt, plus more to taste
- ½ teaspoon (1 g) black pepper, plus more for serving
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- If using dried chickpeas, soak them overnight in plenty of cold water (they will expand). Drain and rinse before cooking. If using canned, skip to step 3.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the garlic, rosemary, thyme, and bay leaf. Cook for 1 minute until fragrant.
- Add the chickpeas (drained and rinsed if canned), broth, diced tomatoes with their juices, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes if using dried chickpeas (they should be tender but not falling apart) or 20 minutes if using canned (to meld flavors).
- Remove the bay leaf. Using an immersion blender, partially blend the soup—about 5 or 6 pulses—to thicken it while leaving plenty of whole chickpeas. Alternatively, transfer 2 cups (480 ml) of the soup to a blender, puree, and stir back in.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
- Ladle into bowls, drizzle with olive oil, and sprinkle with parsley and Parmesan if using. Serve hot.
Tips
- Soaking dried chickpeas: If you forget to soak overnight, use the quick-soak method: cover chickpeas with water, bring to a boil for 2 minutes, then let sit for 1 hour. Drain and proceed. This shortens the simmering time by about 10 minutes.
- Don’t skip the soffritto: The slow-cooked onion, carrot, and celery are the flavor base. If you’re short on time, you can use a food processor to chop them finely, but don’t rush the browning—it adds depth.
- Adjusting thickness: Some prefer a soup, others a stew. After blending, if it’s too thick, add more broth; if too thin, simmer uncovered for 10 minutes to reduce.
- Salt timing: If using dried chickpeas, add salt after they are tender—adding it too early can make the skins tough.
Serving Suggestions
Serve this soup with a drizzle of good extra-virgin olive oil and a sprinkle of red pepper flakes for heat. Crusty bread or garlic toast is essential for dipping. A simple green salad with lemon vinaigrette balances the richness. For a heartier meal, top with a poached egg or serve alongside a grilled cheese sandwich.
Variations
- Add greens: Stir in a few handfuls of chopped spinach, kale, or Swiss chard during the last 5 minutes of cooking until wilted.
- Make it spicy: Add ½ teaspoon (1 g) red pepper flakes with the garlic, or a chopped fresh chili.
- Smoky version: Add 1 teaspoon (2 g) smoked paprika and a diced smoked sausage (like kielbasa) with the aromatics; cook until browned.
- Creamy twist: Stir in ½ cup (120 ml) heavy cream or coconut milk at the end for a richer texture.
- Pasta e ceci: Add 1 cup (100 g) small pasta (like ditalini) during the last 10 minutes of cooking; you may need extra broth.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C if using a thermometer). You can also microwave individual portions in 1-minute intervals, stirring between. Freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, absolutely. Canned chickpeas are already cooked, so you only need to simmer the soup for about 20 minutes to blend the flavors. The texture will be slightly softer than with dried beans, but it’s a great time-saver.
Why are my chickpeas still hard after cooking? This usually happens with older dried chickpeas that have lost moisture. Ensure you soak them long enough (at least 8 hours) and add salt only after they are tender. If they still remain hard after 1 hour of simmering, they may be too old; use canned beans next time.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics first, then add everything and cook on low for 6-8 hours (dried, soaked) or 3-4 hours (canned). For an Instant Pot, use the sauté function for the aromatics, then pressure cook on high for 15 minutes with dried soaked chickpeas (natural release) or 5 minutes with canned.
Is this soup vegan? It is if you skip the Parmesan and use vegetable broth. The base is completely plant-based. For a vegan Parmesan substitute, use nutritional yeast or a store-bought vegan Parmesan.
Can I freeze this soup? Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently. The texture of the chickpeas may soften slightly after freezing, but the flavor remains excellent.
What can I use instead of rosemary and thyme? You can use 1 teaspoon (2 g) of dried Italian seasoning or a combination of oregano and marjoram. Fresh herbs are also lovely—use 1 tablespoon (3 g) of fresh rosemary and 1 teaspoon (2 g) of fresh thyme leaves.
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