Pasta-and-chickpea soup with pesto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cups | Chopped onion |
| 1 | cup | Sliced leek; (about 1 small) |
| 1 | tablespoon | Chopped fresh or 1 teaspoon dried |
| ; rosemary | ||
| 2 | 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), |
| ; (14-ounce) | ||
| ; 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 |
| ; pasta) or any small | ||
| ; pasta | ||
| 2 | tablespoons | Chopped fresh or 2 teaspoons dried |
| ; parsley | ||
| ¼ | teaspoon | Black pepper |
| 2 | tablespoons | Commercial pesto |
| 2 | tablespoons | Grated fresh parmesan cheese; ( 1/2 ounce) |
Directions
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.