Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Jean Kressy
Recipe by Cooking Light September 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

218 calories; calories from fat 29%; fat 7.1g; saturated fat 1.5g; mono fat 4g; poly fat 1.3g; protein 8.8g; carbohydrates 29.3g; fiber 4.6g; cholesterol 3mg; iron 3.2mg; sodium 581mg; calcium 144mg.
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