Tomato Soup with Chickpeas and Pesto

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.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

September 2002