Recipe - Pasta-And-Chickpea Soup With Pesto

1 tablespoon Olive oil
2 cup Chopped onion
1 cup Sliced leek; (about 1 small)
1 tablespoon Chopped fresh or 1 teaspoon
dried
; rosemary
2 Garlic cloves; minced
4 cup Chopped tomato; (about 2
pounds)
3 cup Water
1 cn Vegetable broth; (14
1/2ounce)
1 cn Chickpeas; (garbanzo beans),
; (14ounce)
; undrained
1 cup Diced zucchini
One half cup Frozen petite green peas
One half cup Frozen baby lima beans
One half cup Frozen frenchcut green
beans
1/3 cup Uncooked pastina; (tiny
starshaped
; pasta) or any small
; pasta
2 tablespoon Chopped fresh or 2 teaspoons
dried
; parsley
One fourth teaspoon Black pepper
2 tablespoon Commercial pesto
2 tablespoon Grated fresh parmesan
cheese; ( One half ounce)

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
mediumhigh heat. Reduce heat; simmer 10 minutes . Stir in pastina,
parsley, and pepper, and cook 8 minutes. Spoon 1 One half cups soup into each of
bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.
Yield: 6