Tomato Soup with Chickpeas and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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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