Chickpea, Vegetable, and Pesto Soup

Forget the noodles—this tomato-based vegetable soup is filled with protein-rich chickpeas instead.

chickpea-pesto-vegetable-soup
Photo by Paul Sirisalee
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 299 calories
    • 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
Forget the noodles—this tomato-based vegetable soup is filled with protein-rich chickpeas instead.

Ingredients

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