Tomato Soup with Chickpeas and Pesto Recipe

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Tomato Soup with Chickpeas and Pesto
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Ingredients:

Directions:

  1. Heat oil in a Dutch oven over medium heat. Add onion and celery. Cover and cook 15 minutes, stirring occasionally. Add water and next 5 ingredients (water through chickpeas); bring to a boil. Add pasta. Cover, reduce heat, and simmer 20 minutes. Stir in Classic Pesto.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 138.46 Kcal (580 kJ)
Calories from fat 66.42 Kcal
% Daily Value*
Total Fat 7.38g 11%
Cholesterol 2.75mg 1%
Sodium 240.88mg 10%
Potassium 165.56mg 4%
Total Carbs 13.17g 4%
Sugars 2.98g 12%
Dietary Fiber 2.82g 11%
Protein 4.44g 9%
Vitamin C 7.1mg 12%
Iron 0.5mg 3%
Calcium 25.9mg 3%
Amount Per 100 g
Calories 9.45 Kcal (40 kJ)
Calories from fat 4.53 Kcal
% Daily Value*
Total Fat 0.5g 11%
Cholesterol 0.19mg 1%
Sodium 16.44mg 10%
Potassium 11.3mg 4%
Total Carbs 0.9g 4%
Sugars 0.2g 12%
Dietary Fiber 0.19g 11%
Protein 0.3g 9%
Vitamin C 0.5mg 12%
Calcium 1.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free

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