Pasta-and-Chickpea Soup with Pesto

Name: Pasta-and-Chickpea Soup with Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 397 grams chickpeas (garbanzo beans), undrained; 118 milliliters frozen French-cut green beans; 118 milliliters frozen baby lima beans; 2 garlic cloves, minced; 237 milliliters sliced leek (about 1 small); 1 Tbsp olive oil; 473 milliliters chopped onion; 14 grams tablespoons grated fresh Parmesan cheese; 2 Tbsps chopped fresh or 2 teaspoons dried parsley; 79 milliliters uncooked pastina (tiny star-shaped pasta) or any small pasta; 2 Tbsps commercial pesto; 118 milliliters frozen petite green peas; 1 Tbsp chopped fresh or 1 teaspoon dried rosemary; 907 grams cups chopped tomato (about; 411 grams vegetable broth; 710 milliliters water; 237 milliliters diced zucchini

Pasta-and-Chickpea Soup with Pesto might be just the soup you are searching for. This recipe serves 6. One serving contains 239 calories, 10g of protein, and 7g of fat. It will be a hit at your Autumn event. Head to the store and pick up pepper, olive oil, baby lima beans, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, leek, rosemary, and garlic, and saut 10 minutes.

Ingredients you will need

Rosemary

Garlic

Onion

Leek

Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Ingredients you will need

Chickpeas

Tomato

Broth

Water

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 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.

Ingredients you will need

Green Beans