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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta and Chickpea Soup with Pesto Recipe

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This recipe for Pasta and Chickpea Soup with Pesto is from Sons of Italy - Weed Lodge #1269, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 c. chopped onion
1 c. sliced leek (I use celery)
1 tbsp. chopped fresh or 1 tsp. dry rosemary
2 garlic cloves, minced
4 c. chopped tomatoes (I use canned)
3 c. vegetable or chicken broth
1 can water
1 15 oz. can chickpeas (garbanzo), undrained
1 c. diced zucchini
1/2 c. green peas
1/2 c. baby lima beans
1/2 c. french cut green beans
1 c. carrots
1/3 c. pastina (tiny pasta) or any small pasta
2 tsp. dried parsley or fresh
1/4 tsp. black pepper
2 tbsp. pesto
Directions:
Directions:
Add 2 tbsp. or 1/2 oz. grated Parmesan cheese when you serve.

Makes 6 to 8 servings.

 

 

 

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