Pasta-And-Chickpea Soup With Pesto

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* Exported from MasterCook *

 

Pasta-And-Chickpea Soup With Pesto

 

Recipe By : Cooking Light, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 (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 grated fresh parmesan cheese -- ( 1/2 ounce)

 

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 1 1/2 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 4.1, poly 1.3g); PROTEIN

1O.5g; CARB 43.3g; FIBER 8.8g; CHOL 3mg; IRON 3.8mg; SODIUM 659mg; CALC

148mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness