Chickpea, Vegetable, and Pesto Soup

Chickpea, Vegetable, and Pesto Soup
Paul Sirisalee
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
2
stalks celery, chopped
2
carrots, sliced
1
onion, chopped
kosher salt and black pepper
2
tablespoons
tomato paste
6
cups
low-sodium vegetable broth
1/2
pound green beans, halved
1
15.5-ounce can chickpeas, rinsed
1
cup
frozen peas
1/4
cup
pesto

Directions

  1. Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and cook until slightly darkened, 1 minute.
  2. Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 299
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 5 mg
  • Sodium 789 mg
  • Protein 10 g
  • Carbohydrate 32 g
  • Sugar 10 g
  • Fiber 10 g
  • Iron 3 mg
  • Calcium 216 mg
What does this mean? See Nutrition 101.

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