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.

How to Make It

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.

Ratings & Reviews

EllenDeller's Review

September 08, 2012
I made this as a side dish, but it's more of a main course--it's very hearty and filling. Like others, I used chicken stock instead of water (water-blah). To be honest, it reminds me more of pasta sauce than soup and I don't know if I would make it again. The recipe makes a lot, so this soup and maybe a salad or bread will be plenty.

rstarrlemaitre's Review

September 08, 2011
A very nice soup that reminded me of the kind my Italian grandmother used to make - simple fresh ingredients, a nice touch from the pesto, and strong notes of the aromatics (celery and onion). Next time I would add a little more ditalini, and serve the pesto dolloped directly over individual portions, rather than stirred into the broth. Served with French bread and a big salad.

veryslowcook's Review

January 11, 2011
Spouse & I liked the soup but didn't think it stood out much. I did appreciate how easy it was to put together, and how low-cal it is. Next time I might add a little red pepper to liven it up.

caroleb21's Review

March 27, 2010
this is an excellent soup. I use chicken broth instead of water. I also add just a tad of ground cumin. It is so tasty with the pesto. We serve this with paninis.