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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 29%
  • Fat: 7.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.8g
  • Carbohydrate: 29.3g
  • Fiber: 4.6g
  • Cholesterol: 3mg
  • Iron: 3.2mg
  • Sodium: 581mg
  • Calcium: 144mg

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

  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.
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