Pasta-and-chickpea Soup With Pesto

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READY IN: 1hr 30mins
Recipe by ChefDarlingNikki

From Cooking Light

Ingredients Nutrition


  1. Heat oil in a large Dutch oven over medium heat.
  2. Add onion, leek, rosemary, and garlic, and sauté 10 minutes.
  3. Add tomato, water, broth, and chickpeas, and bring to a boil.
  4. Cover, reduce heat, and simmer 30 minutes.
  5. Add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat.
  6. Reduce heat; simmer 10 minutes.
  7. Stir in pastina, parsley, and pepper, and cook 8 minutes.
  8. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.

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