You are here

Pasta And Chickpea Soup With Pesto

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Sliced leek 1 Cup (16 tbs)
  Dried rosemary 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped tomato 4 Cup (64 tbs)
  Water 3 Cup (48 tbs)
  Canned vegetable broth 14 1⁄2 Ounce (1 Can)
  Canned garbanzo beans 14 Ounce, undrained (Chickpeas, 1 Can)
  Diced zucchini 1 Cup (16 tbs)
  Frozen petit green peas 1⁄2 Cup (8 tbs)
  Frozen baby lima beans 1⁄2 Cup (8 tbs)
  Frozen french cut green beans 1⁄2 Cup (8 tbs)
  Uncooked pastina/Any small pasta 1⁄3 Cup (5.33 tbs) (Tiny Star-Shaped Pasta)
  Chopped parsley 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Pesto 2 Tablespoon (Commercial)
  Grated fresh parmesan cheese 1⁄2 Ounce (2 Tablespoon)
Directions

1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic,- saute 10 minutes. Add tomato, water, broth, and chick-peas,- bring to a boil. Cover, reduce heat, 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,- cook 8 minutes. Ladle 1 1/2 cups soup into each of 6 bowls,- top each serving with 1 teaspoon pesto sauce and 1 teaspoon 1 cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4.115
Average: 4.1 (20 votes)