Pasta-and-chickpea Soup With Pesto |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Cooking Light Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
1 cup sliced leek (about 1 small) |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
2 garlic cloves, minced |
4 cups chopped tomatoes (about 2 pounds) |
3 cups water |
1 (14 1/2 ounce) can vegetable broth |
1 (14 ounce) can chickpeas, undrained (garbanzo beans) |
1 cup diced zucchini |
1/2 cup frozen tiny peas |
1/2 cup frozen baby lima bean |
1/2 cup frozen french-cut green beans |
1/3 cup uncooked italian pastina (tiny star-shaped pasta) or 1/3 cup any small shell pasta |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley |
1/4 teaspoon black pepper |
2 tablespoons commercial pesto sauce |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion, leek, rosemary, and garlic, and sauté 10 minutes.
3. Add tomato, water, broth, and chickpeas, and bring to a boil.
4. Cover, reduce heat, and simmer 30 minutes.
5. Add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat.
6. Reduce heat; simmer 10 minutes.
7. Stir in pastina, parsley, and pepper, and cook 8 minutes.
8. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.
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