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.

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