Pasta-and-chickpea Soup With Pesto

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup sliced leek (about 1 small)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 4 cups chopped tomatoes (about 2 pounds)
• 3 cups water
• 1 (14 1/2 ounce) can vegetable broth
• 1 (14 ounce) can chickpeas, undrained (garbanzo beans)
• 1 cup diced zucchini
• 1/2 cup frozen tiny peas
• 1/2 cup frozen baby lima bean
• 1/2 cup frozen french-cut green beans
• 1/3 cup uncooked italian pastina (tiny star-shaped pasta) or 1/3 cup any small shell pasta
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• 1/4 teaspoon black pepper
• 2 tablespoons commercial pesto sauce
• 2 tablespoons grated fresh parmesan cheese

Recipe

• 1 heat oil in a large dutch oven over medium heat.
• 2 add onion, leek, rosemary, and garlic, and sauté 10 minutes.
• 3 add tomato, water, broth, and chickpeas, and bring to a boil.
• 4 cover, reduce heat, and simmer 30 minutes.
• 5 add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat.
• 6 reduce heat; simmer 10 minutes.
• 7 stir in pastina, parsley, and pepper, and cook 8 minutes.
• 8 spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.