Title: Pasta-And-Chickpea Soup with Pesto
Categories: Veg08
Yield: 6 servings

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)

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

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