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Pasta-And-Chickpea Soup with Pesto

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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.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

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