Try this Pasta-And-Chickpea Soup with Pesto recipe, or contribute your own.
Suggest a better description1. 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 | ||
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Calories: 75 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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