Pasta-and-Chickpea Soup with Pesto

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 25 %
Fat 7.5 g
Satfat 1.8 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 10.5 g
Carbohydrate 43.3 g
Fiber 8.8 g
Cholesterol 3 mg
Iron 3.8 mg
Sodium 659 mg
Calcium 148 mg


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
1/3 cup uncooked pastina (tiny star-shaped pasta) or any small pasta
2 tablespoons chopped fresh or 2 teaspoons dried parsley
1/4 teaspoon black pepper
2 tablespoons commercial pesto
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese


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 pastina, 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.