Pasta-And-Chickpea Soup With Pesto

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 cup sliced leek (about 1 small)
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 4 cups chopped tomato (about 2 pounds)
• 3 cups water
• 1 (14 1/2-ounce) can vegetable broth
• 1 (14-ounce) can chickpeas (garbanzo beans), undrained
• 1 cup diced zucchini
• 1/2 cup frozen petite green peas
• 1/2 cup frozen baby lima beans
• 1/2 cup frozen French-cut green beans
• 1/3 cup uncooked pastina (tiny star-shaped pasta) or any small pasta
• 2 tablespoons chopped fresh or 2 teaspoons dried parsley
• 1/4 teaspoon black pepper
• 2 tablespoons commercial pesto
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and saute 10 minutes. Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce heat, 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 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.

olive oil, onion, rosemary, garlic, tomato, water, vegetable broth, chickpeas, zucchini, frozen petite green peas, frozen baby lima beans, green beans, pastina, parsley, black pepper, commercial pesto, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-and-chickpea-soup-with-pesto (may not work)