Pasta e Ceci con Vongole

A hearty Italian soup combining tender garbanzo beans, small pasta, and fresh clams in a flavorful broth infused with garlic, rosemary, and olive oil. This traditional dish perfectly marries the earthiness of legumes with the sweetness of seafood.

4 servings

2 hr 37 min

Published October 4, 2025

Ingredients

•1 cup dried garbanzo beans (chickpeas; about 7 ounces)
•6 tablespoons extra-virgin olive oil, divided
•3 cloves garlic cloves, peeled, divided
•1 sprig 6-inch-long fresh rosemary sprig
•¼ teaspoon dried crushed red pepper
•1¾ pounds small clams (such as Manila)
•1 cup ditalini or other short hollow pasta (about 5 ounces)

Cooking Instructions

1.
Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
135 min
2.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
20 min
3.
Ladle soup into bowls and serve.
2 min

Ingredients

•1 cup dried garbanzo beans (chickpeas; about 7 ounces)

•6 tablespoons extra-virgin olive oil, divided

•3 cloves garlic cloves, peeled, divided

•1 sprig 6-inch-long fresh rosemary sprig

•¼ teaspoon dried crushed red pepper

•1¾ pounds small clams (such as Manila)

•1 cup ditalini or other short hollow pasta (about 5 ounces)

Cooking Instructions

Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.

135 min

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.

20 min

Ladle soup into bowls and serve.

2 min