Pasta-and-Chickpea Soup with Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 (14 1/2-ounce) can vegetable broth |
1 (14-ounce) can chickpeas (garbanzo beans), undrained |
1 cup diced zucchini |
1/2 cup frozen petite green peas |
1/2 cup frozen baby lima beans |
1/2 cup frozen french-cut green beans |
1/3 cup uncooked pastina (tiny star-shaped pasta) or any small pasta |
2 tablespoons chopped fresh or 2 teaspoons dried parsley |
1/4 teaspoon black pepper |
2 tablespoons commercial pesto |
2 tablespoons (1/2 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and sauté 10 minutes. Add tomato, water, broth, and chickpeas, and 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, and cook 8 minutes. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.
|
|