Pasta E Ceci with Gluten-Free Mafaldine

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes


8-9 oz. Pappardelle's Gluten-Free Mafaldine
¼ cup extra-virgin olive oil, plus more for garnish
2 garlic cloves, lightly crushed
1 medium carrot, finely diced
1 celery stalk, finely diced
1 small onion, finely diced
1 Tbsp minced fresh rosemary
1 tsp crushed red pepper flakes 
1 (15-ounce) can chickpeas
1 (14-ounce) can diced tomatoes
6 cups chicken broth
1 parmesan rind, plus freshly grated parmesan for serving
Kosher salt


  1. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Once shimmering, stir in the carrot, celery, and onion. Cook until softened, about 5 minutes. Add in the garlic and cook for 30 more seconds, until fragrant. Stir in the rosemary and chili pepper or red pepper flakes and cook for another 30 seconds. 
  2. Stir in the chickpeas and tomatoes and bring to a simmer. Cook for 5 minutes stirring occasionally to prevent burning. 
  3. Add broth and the parmesan rind and season with a pinch or two of salt. Bring to a boil and then reduce to simmer.
  4. Simmer for 15 minutes, until the vegetables have softened. 
  5. Add the pasta. Stir in the pasta and cook for about 8-10 minutes, until the pasta is just tender. Taste and adjust the seasoning with salt, if needed. Ladle the soup into bowls and drizzle your best olive oil over each serving. Serve with grated parmesan cheese.