Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
2 cups | Chopped onion |
1 cup | Sliced leek; (about 1 small) |
1 tablespoon | Chopped fresh or 1 teaspoon dried |
\N \N | ; rosemary |
2 \N | Garlic cloves; minced |
4 cups | Chopped tomato; (about 2 pounds) |
3 cups | Water |
1 can | Vegetable broth; (14 1/2-ounce) |
1 can | Chickpeas; (garbanzo beans), |
\N \N | ; (14-ounce) |
\N \N | ; undrained |
1 cup | Diced zucchini |
½ cup | Frozen petite green peas |
½ cup | Frozen baby lima beans |
½ cup | Frozen french-cut green beans |
⅓ cup | Uncooked pastina; (tiny star-shaped |
\N \N | ; pasta) or any small |
\N \N | ; pasta |
2 tablespoons | Chopped fresh or 2 teaspoons dried |
\N \N | ; parsley |
¼ teaspoon | Black pepper |
2 tablespoons | Commercial pesto |
2 tablespoons | Grated fresh parmesan cheese; ( 1/2 ounce) |
1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and saut, 10 minutes. Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce and simmer 30 minutes. Add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes . Stir in pastina, parsley, and pepper, and cook 8 minutes. Spoon 1½ cups soup into each of bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.
Yield: 6 servings.
CALORIES 271(25% from fat); FAT 7.5g (sat l.8g mono 4⅒, poly 1.3g); PROTEIN 1O.5g; CARB 43.3g; FIBER 8.8g; CHOL 3mg; IRON 3.8mg; SODIUM 659mg; CALC 148mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.