Chickpea Soup

[LMSP]

Yield: 6 servings


Ingredients
1  tablespoon  olive oil
2  cups  chopped onion
1  cup  sliced leek (about 1 small)
1  tablespoon  chopped fresh or 1 teaspoon dried rosemary
2  garlic cloves, minced
4  cups  chopped tomato (about 2 pounds)
3  cups  water
1  (14 1/2-ounce) can vegetable broth
1  (14-ounce) can chickpeas (garbanzo beans), undrained
1  cup  diced zucchini
1/2  cup  frozen petite green peas
1/2  cup  frozen baby lima beans
1/2  cup  frozen French-cut green beans
2  tablespoons  chopped fresh or 2 teaspoons dried parsley
1/4  teaspoon  black pepper
2  tablespoons  commercial pesto
2  tablespoons  (1/2 ounce) grated fat free Parmesan cheese
Preparation
Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and sauté 10 minutes. Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Stir in parsley, and pepper, and cook 8 minutes. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese