Pasta-and-Chickpea Soup with Pesto

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 25%
  • Fat: 7.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 10.5g
  • Carbohydrate: 43.3g
  • Fiber: 8.8g
  • Cholesterol: 3mg
  • Iron: 3.8mg
  • Sodium: 659mg
  • Calcium: 148mg


  • 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


  1. 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.
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