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. CALORIES 271(25% from fat); FAT 7.5g (sat l.8g mono 4.1, poly 1.3g); PROTEIN 1O.5g; CARB 43.3g; FIBER 8.8g; CHOL 3mg; IRON 3.8mg; SODIUM 659mg; CALC 148mg Recipe by: Cooking Light, March 1999
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.3mg||0 %|
|Potassium 267.8mg||7 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 11.7g|
|Protein 2.8g||4 %|
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Calories per serving: 75
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