Chickpea, vegetable, and pesto soup recipe

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  • Yield: 4 Servings
  • Total Time: 35 Minutes

Ingredients

  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • ½ pound green beans, halved
  • 1 (15.5-ounce) can chickpeas, rinsed
  • 1 cup frozen peas
  • ¼ cup prepared pesto
How to Make It
  1. Cook the celery, carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper in the oil in a large saucepan over medium heat, stirring, until softened, 5 to 7 minutes. Add the tomato paste and cook, stirring, for 1 minute.
  2. Add the broth, green beans, chickpeas, and peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.
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