Recipe for Pasta-and-Chickpea Soup with Pesto

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	olive oil
2 cup	chopped onion
1 cup	sliced leek, (about 1 small)
1 tbl	chopped fresh or 1 teaspoon dried rosemary
2 x	garlic cloves, minced
4 cup	chopped tomato, (about 2 pounds)
3 cup	water
1 can	vegetable broth, (14 1/2-ounce)
1 can	chickpeas, (garbanzo beans), (14-ounce) undrained
1 cup	diced zucchini
1/2 cup	frozen petite green peas
1/2 cup	frozen baby lima beans
1/2 cup	frozen french-cut green beans
1/3 cup	uncooked pastina, (tiny star-shaped pasta) or any small pasta
2 tbl	chopped fresh or 2 teaspoons dried parsley
1/4 tsp	black pepper
2 tbl	commercial pesto

Instructions:

Instructions: 1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and saut, 10 minutes. Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce 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 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.

Yield: 6 servings.

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