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
Chickpea Soup
All our yummy soup recipes!
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