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.
Cooking Light SEPTEMBER 2002
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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