Tomato Soup with Chickpeas and Pesto

Ingredients

  • 3 (5.5-ounce) cans low-sodium vegetable juice
  • 1/3 cup Classic Pesto
  • 1 ½ cups vertically sliced onion
  • 1 cup finely chopped celery
  • 1 tablespoon olive oil
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • ¼ teaspoon salt
  • + 4 more ingredients
    • 2 cups water
    • 1 (28-ounce) can finely chopped tomatoes, undrained
    • ¼ teaspoon black pepper
    • 1/3 cup uncooked ditalini (very short tube-shaped macaroni)

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.

View full recipe at My Recipes

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network