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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:

Ingredients

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.
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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