Pasta-and-chickpea Soup With Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Dutch | Veg08 | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | c | Chopped onion |
| 1 | c | Sliced leek, about 1 small |
| 1 | T | Chopped fresh or 1 teaspoon |
| dried | ||
| rosemary | ||
| 2 | Garlic cloves, minced | |
| 4 | c | Chopped tomato, about 2 |
| pounds | ||
| 3 | c | Water |
| 1 | Vegetable broth, 14 | |
| 1/2-ounce | ||
| 1 | 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 | T | Chopped fresh or 2 teaspoons |
| parsley | ||
| 1/4 | t | Black pepper |
| 2 | T | Commercial pesto |
| 2 | T | Grated fresh parmesan |
| cheese 1/2 ounce |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 333
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 27.9mg
Sodium: 908.5mg
Potassium: 789.7mg
Carbohydrates: 32.8g
Fiber: 9.1g
Sugar: 7.7g
Protein: 21g