"Soup is good food" Simpler is better. This brings back memories. My mom was is a practicing Catholic. No meat on Fridays! This soup was on her Friday night menu list. She didn't use the spice bundles though. She liked using her homegrown oregano & basil. This is a great Autumn soup. Ditalini is a great pasta for soups, but it's hard to get. Using the small shells is a great Idea. There are no greater soups on the planet than when a loved one makes them for you, or when you make them them for your loved ones.
So wonderful to hear you have a personal connection with this soup:) Love to hear it! And I agree, Ditalini is weirdly hard to find so I have to order it online. Small shells are typically my go-to if I don't have Ditalini!
@@Asimplepalate I'm thinking it's because it's seasonal? They are great with soups, it's probably offered in the Autumn- winter seasons. Small shells are great too for soups & macaroni salads. Their little pouches capture the dishes flavors. .
Hi Bethany! Parmigiana Reggiano IS essential!😂. I’ve never tried this soup, but it looks like one that would go well on a chilly fall Saturday afternoon….great work!💜
wife and I were just talking about this yesterday. my mother in law made this often for us when I ate over on weekends. thought it was kind of strange at first but grew into one of my favorite dishes. next chilly day I’m going to make it for my wife as a surprise. thanks.
That's wonderful to hear, how crazy you were just talking about it. It's truly one of my favorites! And I'm touched to hear you'll surprise your wife with it. 💛
Bethany, watching this episode reminds me of our kitchen: the bag of Parmesan rinds, that stainless bench scraper, me spilling the veggies in spite of the bench scraper, and the clutter. Oh wait, that’s my kitchen, yours is spotless🙄 This recipe is going in my “Bethany” recipe folder. I don’t usually cook soups (except for chili which is it’s own food group) and I don’t care for chickpeas, but it looks so yummy! And yes, we are having “fall” here in the Arizona desert (only double digit highs) and I was feeling a little “soupy”. Thanks for the inspiration!
Hey it’s a bomb in my kitchen when I cook off camera 😂 a clean perfect kitchen is not the norm for me. I can imagine Arizona isn’t too crisp and cool😳 might need to make this in January instead of October haha!
Oh, thank you for this beautiful dish! My dear mum used to make a version of it for me when I was a child. I'll be making yours this weekend in memory of mum! Oh, and thanks for the shout out! As we know, parmigiano makes everything better 😅
Thanks for this recipe, Bethany! I grew up eating pasta e ceci but it’s not something I ever made once I was out of my mom’s house. Probably because she always started with dried chickpeas (which took a lot longer) and I didn’t have the patience for all of that. Lol Adding this to my fall soup rotation! 🍁🍂
That's wonderful to hear you grew up with dish, Connie! Ahh your mom did it the right way with homemade beans - I dont have the patience for it either lol. But I hope if you try this, it can bring back those good memories🥰
Had me at Chickpeas! I eat them alot. This looks really tasty, I really like how you thickened it up with its own flavors instead of adding something like heavy cream that would dilute it.
I made this recipe yesterday for my family and grand kids. OMG. Incredible. The consensus was "It was great". Thanks again. It was better than my Pasta Fagioli (and I make a good pasta fagioli), so that is saying something.
I'm so happy to hear your family and grandkids loved it! I have to say, it certainly competes well with pasta fagioli. Glad you enjoyed it :) Appreciate you sharing!
My bad, I grew up with and still make pasta fagiole. That uses canolonni beans. This uses chickpeas. I will try this as a vegetarian version. Probably could add a nice sweet Italian sausage though.
I am definitely cooking this soup! Pasta fagioli is also one of my favor soups and you can never have too much parmigiano regiano cheese. To avoid the pasta sticking to the bottom of the pot you may want to cook it separately. I know that it would be an extra pot to clean, but you can keep the pasta al dente that way as well, and add it later to any leftover soup. Great meal for fall and winter. BTW...You now have another subscriber!!!
Rob, thank you so much for subscribing!! Welcome to the fam:) I appreciate it. And yes, I guess cooking the pasta separate would eliminate that lol, I do that with pasta fagioli but I also like the starches the pasta releases to the soup. So I'm torn on it😅
Hi Bethany Well now iv never had Pasta e Ceci before but my three lady's here love chickpeas, and i make Hummus's at least once a week, so this will suit them down to the ground. Like you said in the clip this is a hearty warming dish which i will make for a cold Saturday Lunch, maybe with some of your lovely Rosemary Garlic bread. Will let you know what i think, Chris. PS - Why did the pasta call up his friend? He was feeling cannelloni.
@@Asimplepalate Hi Bethany My wife had a very rare day off today and my son came to help us shut the garden down for the winter, after two hours it was clear there was only enough work for two left so i went in to make your dish for Lunch, to which i had some of your Garlic Rosemary bread left over from yesterday. Well it was not that cold strangely so we had it outside on the wood picnic table. Bethany my two ate like wolves and loved the Pasta e Ceci so much, my son loved the sweetness of the carrot, and like my girls loves chick peas. Thanks for another great recipe. Chris.
@@geordiejones2 I'm thrilled to hear it, Chris! I appreciate you sharing this. Sounds like a lovely day and love to hear how you are always making meals for your family! Compliments to the chef, as always! Thank you, Chris!! 🙂
I'm making it now. Also, I would love to see your pasta fagoli video in the near future. I only know my mom's version, but I stay 💯 open minded when it comes to the household kitchen. @@Asimplepalate
My best cook is back again with another delicious dish. I will definitely try this. One feedback: don’t warm the video so much, it just warming up the skin and may not be very interactive for watching for some people. It is just a suggestion.
Amanda, thank you!! And oh not at all, I legit have this shirt in every color (as you can see in most of my videos lol) It's in the color Lavandin :) www.aritzia.com/us/en/product/homestretch%E2%84%A2-crew-t-shirt/102668.html?dwvar_102668_color=24274
Bethany, how come the vegetable broth is dark? How come no celery in the soffrito? What adjustments can we make if we don’t want to add the pasta, but make it separately ( so we can freeze half of it) ?
Tom, i was wondering as well why the heck my vegetable broth was so dark. I have no idea! lol No celery, just one onion and carrot, but feel free to add one celery stalk if you'd like. If you want to add pasta after cooking I would reduce the liquid to just 4 cups maybe even 3.
so I've not found that it does with small pasta, but with bigger pasta, yes! And I always add more broth when reheating which loosens up the dish and helps prevent the pasta from mushing.
I like this recipe. However, adding the dried pasta sucked up all the liquid in this dish. I feel like the only way to get around this is to add a cup of cooked pasta?🤷♀️
@@kristinam2719 sorry to hear that! So if it does suck up the liquid you can add more stock. But if you don’t want to go through that again, yes, you can cut the liquids in half and add the cooked pasta at the end. Again if it needs more liquid just add stock as needed :)
"Soup is good food" Simpler is better. This brings back memories. My mom was is a practicing Catholic. No meat on Fridays! This soup was on her Friday night menu list. She didn't use the spice bundles though. She liked using her homegrown oregano & basil. This is a great Autumn soup. Ditalini is a great pasta for soups, but it's hard to get. Using the small shells is a great Idea. There are no greater soups on the planet than when a loved one makes them for you, or when you make them them for your loved ones.
So wonderful to hear you have a personal connection with this soup:) Love to hear it! And I agree, Ditalini is weirdly hard to find so I have to order it online. Small shells are typically my go-to if I don't have Ditalini!
@@Asimplepalate I'm thinking it's because it's seasonal? They are great with soups, it's probably offered in the Autumn- winter seasons. Small shells are great too for soups & macaroni salads. Their little pouches capture the dishes flavors.
.
Hi Bethany! Parmigiana Reggiano IS essential!😂. I’ve never tried this soup, but it looks like one that would go well on a chilly fall Saturday afternoon….great work!💜
Appreciate it so much! And yes, Parmigiano forever ❤️🙃
great looking dish from the prettiest youtube chef in existence
wow, high praise! I'm not sure if that last part is true but I appreciate it😅
Leaving a like and comment to help the channel. You're getting closer to the 20k subscriber mark! Your Italian meatball recipe made me a subscriber.
I really appreciate that! Thanks so much for your support🥰
wife and I were just talking about this yesterday. my mother in law made this often for us when I ate over on weekends. thought it was kind of strange at first but grew into one of my favorite dishes. next chilly day I’m going to make it for my wife as a surprise. thanks.
That's wonderful to hear, how crazy you were just talking about it. It's truly one of my favorites! And I'm touched to hear you'll surprise your wife with it. 💛
Being on bed rest for a bit of time I find this to be the perfect “recovery” dish! Looks so hearty as well 😮 beautiful work
I think I just found my first fall soup. My mouth hasn’t stopped watering yet. Thanks.
I'm glad to hear it! I hope you get to try it out🙃
Looks super yummy! I make a similar version. Happy autumn! That periwinkle top is a really great color on you! 🍁🍂
Awww i appreciate that! My last hoorah with summer colors before I go into black for the fall and winter😅
Can’t wait to make this! Love your dishes for my family, but always excited to make a vegetarian dish I can also enjoy 😋
Appreciate it!! I have lots of vegetarian recipes on my website. I'll keep in mind to share more :)
Bethany, watching this episode reminds me of our kitchen: the bag of Parmesan rinds, that stainless bench scraper, me spilling the veggies in spite of the bench scraper, and the clutter. Oh wait, that’s my kitchen, yours is spotless🙄 This recipe is going in my “Bethany” recipe folder. I don’t usually cook soups (except for chili which is it’s own food group) and I don’t care for chickpeas, but it looks so yummy! And yes, we are having “fall” here in the Arizona desert (only double digit highs) and I was feeling a little “soupy”. Thanks for the inspiration!
Hey it’s a bomb in my kitchen when I cook off camera 😂 a clean perfect kitchen is not the norm for me. I can imagine Arizona isn’t too crisp and cool😳 might need to make this in January instead of October haha!
My favorite new italian
Beautiful chef 👩🍳. 🇮🇹🇺🇸. Loving this dishes . Thank you
Thanks for the video 👍🏻
Oh, thank you for this beautiful dish! My dear mum used to make a version of it for me when I was a child. I'll be making yours this weekend in memory of mum!
Oh, and thanks for the shout out! As we know, parmigiano makes everything better 😅
I'm so glad to hear it's a dish that could remind you of your mom💛 I hope you enjoy it! Appreciate you sharing.
Thanks for this recipe, Bethany! I grew up eating pasta e ceci but it’s not something I ever made once I was out of my mom’s house. Probably because she always started with dried chickpeas (which took a lot longer) and I didn’t have the patience for all of that. Lol Adding this to my fall soup rotation! 🍁🍂
That's wonderful to hear you grew up with dish, Connie! Ahh your mom did it the right way with homemade beans - I dont have the patience for it either lol. But I hope if you try this, it can bring back those good memories🥰
A perfect Dish, just like you:) Great for Fall Weather! Very comforting.
Many thanks, this is on my list to do. 😊
I have got to try this. Another great dish. Thanks Bethany!
Had me at Chickpeas! I eat them alot. This looks really tasty, I really like how you thickened it up with its own flavors instead of adding something like heavy cream that would dilute it.
thrilled to hear it :) I love them too. And yes, blending the ingredients in the soup is my favorite way to get a creamy consistency.
I have never heard of that dish but it’s certainly going to be cooked very soon, thank
I hope you get to try it! It's so worth it!
Just made this recipe, it came out amazing for just a few simple ingredients! Will be made again and again 👍🏻
I made this recipe yesterday for my family and grand kids. OMG. Incredible. The consensus was "It was great". Thanks again. It was better than my Pasta Fagioli (and I make a good pasta fagioli), so that is saying something.
I'm so happy to hear your family and grandkids loved it! I have to say, it certainly competes well with pasta fagioli. Glad you enjoyed it :) Appreciate you sharing!
Yummy 😋! I can’t wait to try this! Thank you for sharing!!! 💖💖
Great video, I also add italian sausage cut up in small pieces.
Now that's a great idea!
Love that idea!
My bad, I grew up with and still make pasta fagiole. That uses canolonni beans. This uses chickpeas. I will try this as a vegetarian version. Probably could add a nice sweet Italian sausage though.
Looks delicious Bethany. I will have to make this. Ive already made your bolognese and it was so good
So glad you enjoyed the bolognese, Scott! One of my all-time favorites. You might also enjoy my ragu too if you liked that! Just sayin😅
Never heard of this dish. Must try! Thank you
As always you dish looks great made your short rib ragu last night it was unbelievable thank you.
Wayne, I'm so glad you enjoyed the ragu! That means a lot to hear :) Thank you for trying it out!
I’m gonna try this , my mom had a different recipe but we won’t tell her 😊. The Parmigiana rind in the soup is a first for me. Thank you 🙏 ❤❤❤
@@nore8141 I won’t tell your mom😆 and the parm rind in my opinion transforms the soup! Worth trying ❤️
Love them thanks !
Sure looks good Bethany. Will be trying this. Much appreciated!
I hope you enjoy it, John! So worth trying :)
I am definitely cooking this soup! Pasta fagioli is also one of my favor soups and you can never have too much parmigiano regiano cheese. To avoid the pasta sticking to the bottom of the pot you may want to cook it separately. I know that it would be an extra pot to clean, but you can keep the pasta al dente that way as well, and add it later to any leftover soup. Great meal for fall and winter. BTW...You now have another subscriber!!!
Rob, thank you so much for subscribing!! Welcome to the fam:) I appreciate it. And yes, I guess cooking the pasta separate would eliminate that lol, I do that with pasta fagioli but I also like the starches the pasta releases to the soup. So I'm torn on it😅
I love your recipes and I will try this one. The Bolognese sauce recipe was a huge hit!! Ceci is pronounced Chi-Chi
Appreciate the support so much, glad you enjoyed the bolognese:)
Looks tasty! Ever add a protein to it?
I've not, but I had a viewer say they would try it with sausage. So that's an option! A nice spicy Italian sausage I think would be a nice touch.
Hi Bethany
Well now iv never had Pasta e Ceci before but my three lady's here love chickpeas, and i make Hummus's at least once a week, so this will suit them down to the ground.
Like you said in the clip this is a hearty warming dish which i will make for a cold Saturday Lunch, maybe with some of your lovely Rosemary Garlic bread.
Will let you know what i think,
Chris.
PS - Why did the pasta call up his friend?
He was feeling cannelloni.
Chris, so glad to hear you're back from your trip! And I'd say if your family enjoys hummus, this might be right up their alley :)
@@Asimplepalate Hi Bethany
My wife had a very rare day off today and my son came to help us shut the garden down for the winter, after two hours it was clear there was only enough work for two left so i went in to make your dish for Lunch, to which i had some of your Garlic Rosemary bread left over from yesterday.
Well it was not that cold strangely so we had it outside on the wood picnic table.
Bethany my two ate like wolves and loved the Pasta e Ceci so much, my son loved the sweetness of the carrot, and like my girls loves chick peas.
Thanks for another great recipe.
Chris.
@@geordiejones2 I'm thrilled to hear it, Chris! I appreciate you sharing this. Sounds like a lovely day and love to hear how you are always making meals for your family! Compliments to the chef, as always! Thank you, Chris!! 🙂
@@Asimplepalate Thanks Bethany, love you in a nice friendly way.
Chris
Well Done
Hey Bethany couldn't you show us this recipe 2 days ago... I had chic peas with rice 😂.... All good the next time chic peas with pasta.
Thank you.🤣👍
😂 sorry I'm a few days late! Hopefully next time it's even better with chickpeas and pasta :)
🤔I was looking for something new to pair chickpeas with. 😮 Now, those are healthy looking onions!
Wonderful! This is definitely one to try for chickpeas:)
@@Asimplepalate those atomic super onions hard to find?
@@EnlightnMe48 haha, not at all! They're just onions I purchased at a local market. :) believe it or not mine were "small" compared to the other ones
@@Asimplepalate 🙂 I'll keep my eyes open. They probably sell them loose.
I'm making it now. Also, I would love to see your pasta fagoli video in the near future. I only know my mom's version, but I stay 💯 open minded when it comes to the household kitchen. @@Asimplepalate
I don't like chickpeas, but that looks amazing! thank you
hey, maybe this dish could convert you! 🙃
@@Asimplepalate I think it already has, lol thank you
Delicious and comforting would be two of many superlatives I would use to describe YOU.
😳 why thank you😂
Oh boy open the belt another notch......I'll try it Saturday for dinner
🤣 hope you enjoy it, Donald!
@@Asimplepalate im sure I will haven't had anything the family didnt like
My best cook is back again with another delicious dish. I will definitely try this.
One feedback: don’t warm the video so much, it just warming up the skin and may not be very interactive for watching for some people. It is just a suggestion.
Looks delicious! Thanks for sharing! Also, a little off topic,but do you mind sharing where your shirt is from? Love it! 😊
Amanda, thank you!! And oh not at all, I legit have this shirt in every color (as you can see in most of my videos lol) It's in the color Lavandin :) www.aritzia.com/us/en/product/homestretch%E2%84%A2-crew-t-shirt/102668.html?dwvar_102668_color=24274
Can we use Dry sage instead?
I recommend fresh because it's meant to just infuse flavor, but you could get away with a teaspoon of dried sage!
Bethany, how come the vegetable broth is dark? How come no celery in the soffrito? What adjustments can we make if we don’t want to add the pasta, but make it separately ( so we can freeze half of it) ?
Tom, i was wondering as well why the heck my vegetable broth was so dark. I have no idea! lol No celery, just one onion and carrot, but feel free to add one celery stalk if you'd like. If you want to add pasta after cooking I would reduce the liquid to just 4 cups maybe even 3.
Always wonder if heating up the leftovers will make the pasta mushy ?
so I've not found that it does with small pasta, but with bigger pasta, yes! And I always add more broth when reheating which loosens up the dish and helps prevent the pasta from mushing.
Your blog site is clean. Are you ever going to do any collabs with other TH-camrs?
@@user-bh9vf2zu1r appreciate it! I’m fairly new to TH-cam. I don’t see why we couldn’t! I just don’t know any TH-camrs 😅
@@Asimplepalate Rosie Maio, Turkuaz Kitchen, and Cowboy Kent Rollins are just some of the few cooking TH-camrs that come to my mind at the moment.
Your Amazon link isn’t working 😅
Thanks for bringing that to my attention🥴 Just fixed it lol
@@Asimplepalate thank you!
💋💋💋💋💋❤❤❤❤
😍…📺…🧑🍳… 🥣… 🍽️…🫃…🏃♂️…🏋️
lol love the food baby afterward
💯
what if we don't have "1 small bundle or sprig of fresh sage &
1-2 fresh rosemary sprigs". Can we use dried, if so how much of each?
You could use dried! The herbs are meant to infuse flavor, but that should work fine :)
@@Asimplepalate omg.......how much of each
You were playing both the Olive Garden server and customer with that Parmesan cheese. Say when….NEVER!
🤣 “when” is not an option
I like this recipe. However, adding the dried pasta sucked up all the liquid in this dish. I feel like the only way to get around this is to add a cup of cooked pasta?🤷♀️
@@kristinam2719 sorry to hear that! So if it does suck up the liquid you can add more stock. But if you don’t want to go through that again, yes, you can cut the liquids in half and add the cooked pasta at the end. Again if it needs more liquid just add stock as needed :)
IT LOOKS DELICIOUS AND AS BEAUTIFUL 😍 AS YOU!!❤
ahh thank you, Jimmy! 💛