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Tomato Soup with Chickpeas and Pesto

Yield 6 servings (serving size: 1 1/2 cups)
Because we call for canned tomatoes, this fresh-tasting soup can be made year-round. Serve it with crusty French bread and a garden salad.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups vertically sliced onion
  • 1 cup finely chopped celery
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 (5.5-ounce) cans low-sodium vegetable juice
  • 1 (28-ounce) can finely chopped tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1/3 cup uncooked ditalini (very short tube-shaped macaroni)
  • 1/3 cup Classic Pesto

Nutrition Information

  • calories 218
  • caloriesfromfat 29 %
  • fat 7.1 g
  • satfat 1.5 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 8.8 g
  • carbohydrate 29.3 g
  • fiber 4.6 g
  • cholesterol 3 mg
  • iron 3.2 mg
  • sodium 581 mg
  • calcium 144 mg

How to Make It

  1. Heat oil in a Dutch oven over medium heat. Add onion and celery. Cover and cook 15 minutes, stirring occasionally. Add water and next 5 ingredients (water through chickpeas); bring to a boil. Add pasta. Cover, reduce heat, and simmer 20 minutes. Stir in Classic Pesto.