Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light March 1999

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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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Nutrition Facts

271 calories; calories from fat 25%; fat 7.5g; saturated fat 1.8g; mono fat 4.1g; poly fat 1.3g; protein 10.5g; carbohydrates 43.3g; fiber 8.8g; cholesterol 3mg; iron 3.8mg; sodium 659mg; calcium 148mg.
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