Name: Pasta-And-Chickpea Soup with Pesto
Ingredients: 1 tb Olive oil; 2 c Chopped onion; 1 c Sliced leek; (about 1 small); 1 tb Chopped fresh or 1 teaspoon dried; ; rosemary; 2 Garlic cloves; minced; 4 c Chopped tomato; (about 2 pounds); 3 c Water; 1 cn Vegetable broth; (14 1/2-ounce); 1 cn Chickpeas; (garbanzo beans),; ; (14-ounce); ; undrained; 1 c Diced zucchini; 1/2 c Frozen petite green peas; 1/2 c Frozen baby lima beans; 1/2 c Frozen french-cut green beans; 1/3 c Uncooked pastina; (tiny star-shaped; ; pasta) or any small; ; pasta; 2 tb Chopped fresh or 2 teaspoons dried; ; parsley; 1/4 ts Black pepper; 2 tb Commercial pesto; 2 tb Grated fresh parmesan cheese; ( 1/2 ounce)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Dutch	Veg08	6	servings

INGREDIENTS

1	tb	Olive oil
2	c	Chopped onion
1	c	Sliced leek; (about 1 small)
1	tb	Chopped fresh or 1 teaspoon dried
		; rosemary
2		Garlic cloves; minced
4	c	Chopped tomato; (about 2 pounds)
3	c	Water
1	cn	Vegetable broth; (14 1/2-ounce)
1	cn	Chickpeas; (garbanzo beans),
		; (14-ounce)
		; undrained
1	c	Diced zucchini
1/2	c	Frozen petite green peas
1/2	c	Frozen baby lima beans
1/2	c	Frozen french-cut green beans
1/3	c	Uncooked pastina; (tiny star-shaped
		; pasta) or any small
		; pasta
2	tb	Chopped fresh or 2 teaspoons dried
		; parsley
1/4	ts	Black pepper
2	tb	Commercial pesto
2	tb	Grated fresh parmesan cheese; ( 1/2 ounce)

INSTRUCTIONS

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
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.

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