Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4
Paul Sirisalee

How to Make It

Step 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.

Step 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.

Chef's Notes


Ratings & Reviews