Pasta And Chickpea Soup With Pesto Recipe
Servings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 c. minced onion
- 1 c. sliced leek, (about 1 small)
- 1 Tbsp. minced fresh or possibly 1 tsp. dry rosemary
- 2 x garlic cloves, chopped
- 4 c. minced tomato, (about 2 pounds)
- 3 c. water
- 1 can vegetable broth, (14 1/2-oz)
- 1 can chickpeas, (garbanzo beans), (14-oz) undrained
- 1 c. diced zucchini
- 1/2 c. frzn petite green peas
- 1/2 c. frzn baby lima beans
- 1/2 c. frzn french-cut green beans
- 1/3 c. uncooked pastina, (tiny star-shaped pasta) or possibly any small pasta
- 2 Tbsp. minced fresh or possibly 2 tsp. dry parsley
- 1/4 tsp black pepper
- 2 Tbsp. commercial pesto
- 2 Tbsp. grated fresh parmesan cheese, ( 1/2 oz)
Directions
- 1. Heat oil in a large Dutch oven over medium heat. Add in onion, leek, rosemary, and garlic, and saut, 10 min. Add in tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce and simmer 30 min. Add in zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 min . Stir in pastina, parsley, and pepper, and cook 8 min.
- Spoon 1 1/2 c. soup into each of bowls; top each serving with 1 tsp. pesto sauce and 1 tsp. cheese.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 57 | 22% |
| Total Fat 6.49g | 8% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 606mg | 25% |
| Potassium 748mg | 21% |
| Total Carbs 38.02g | 10% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.95g | 5% |
| Protein 9.74g | 16% |
