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Receta Pasta And Chickpea Soup With Pesto
by Global Cookbook

Pasta And Chickpea Soup With Pesto
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 2 c. minced onion
  • 1 c. sliced leek, (about 1 small)
  • 1 Tbsp. minced fresh or possibly 1 tsp. dry rosemary
  • 2 x garlic cloves, chopped
  • 4 c. minced tomato, (about 2 pounds)
  • 3 c. water
  • 1 can vegetable broth, (14 1/2-oz)
  • 1 can chickpeas, (garbanzo beans), (14-oz) undrained
  • 1 c. diced zucchini
  • 1/2 c. frzn petite green peas
  • 1/2 c. frzn baby lima beans
  • 1/2 c. frzn french-cut green beans
  • 1/3 c. uncooked pastina, (tiny star-shaped pasta) or possibly any small pasta
  • 2 Tbsp. minced fresh or possibly 2 tsp. dry parsley
  • 1/4 tsp black pepper
  • 2 Tbsp. commercial pesto
  • 2 Tbsp. grated fresh parmesan cheese, ( 1/2 oz)

Direcciones

  1. Heat oil in a large Dutch oven over medium heat. Add in onion, leek, rosemary, and garlic, and saut, 10 min. Add in tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce and simmer 30 min. Add in zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 min . Stir in pastina, parsley, and pepper, and cook 8 min.
  2. Spoon 1 1/2 c. soup into each of bowls; top each serving with 1 tsp. pesto sauce and 1 tsp. cheese.
  3. Yield: 6 servings.