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Chickpea, Vegetable, and Pesto Soup

Chickpea, Vegetable, and Pesto Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2013

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 .

Quick Tip

Whole raw chicken with tied legs
For an extra kick of protein, add 1 cup shredded chicken to the soup.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.