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

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

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

/5
Reviews
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