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    TOM: Tomato Soup w/Chickpeas & Pesto


    Source of Recipe


    Cooking Light

    * Exported from MasterCook *

    Tomato Soup with Chickpeas and Pesto

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon olive oil
    1 1/2 cups onion -- vertically sized
    1 cup celery -- finely chopped
    2 cups water
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    3 cans low-sodium vegetable juice
    -- (5.5 oz each)
    1 can tomatoes (28 oz) -- finely chopped
    -- undrained
    1 can chickpeas (15-1/2 oz) -- drained
    -- (garbanzo beans)
    1/3 cup uncooked ditalini
    -- (very short tube-shaped
    -- pasta)
    1/3 cup Classic Pesto*

    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.

    *See separate recipe (sauces)

    Servings size: 1 1/2 cups

    Calories 218, fat 7.1 g, protein 8.8 g, carbohydrate 29.3 g, fiber 4.6 g, cholesterol 3 mg, sodium 581 mg

    Source:
    "Cooking Light Magazine, 9/01"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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