Chickpea, Vegetable, and Pesto Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.
Nutritional Information
- Per Serving
- Calories 299
- Fat 15g
- Sat Fat 3g
- Cholesterol 5mg
- Sodium 789mg
- Protein 10g
- Carbohydrate 32g
- Sugar 10g
- Fiber 10g
- Iron 3mg
- Calcium 216mg
What does this mean? See
Nutrition 101
.
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Quick Tip
For an extra kick of protein, add 1 cup shredded chicken to the soup.
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