Rating: 3 stars
103 Ratings
  • 1 star values: 14
  • 2 star values: 29
  • 3 star values: 21
  • 4 star values: 20
  • 5 star values: 19

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

Charlyne Mattox

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.

Nutrition Facts

299 calories; fat 15g; saturated fat 3g; cholesterol 5mg; sodium 789mg; protein 10g; carbohydrates 32g; sugars 10g; fiber 10g; iron 3mg; calcium 216mg.
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