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Chickpea-Pesto Tomato Soup

Chickpea-Pesto Tomato Soup

Classic tomato soup gets a health and taste upgrade with this quick-and easy recipe, thanks to the addition of chickpeas. Research shows that people who eat just half a cup of fiber-rich chickpeas a day eat less junk food and feel fuller after a meal than people who don’t eat them. Tomatoes are an excellent source of the antioxidant lycopene, which studies show can protect your skin from ultraviolet rays important for runners logging miles in the sun.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 268
Ingredients Method

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can 28 ounces fire-roasted crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper plus more as needed
  • 1 can 15 ounces chickpeas, drained and rinsed
  • ¼ cup basil pesto (use jarred or the recipe for pesto

Method
 

  1. Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, or until soft.
  2. Add the garlic and cook, stirring frequently, for about 30 seconds. Add the tomatoes and broth. Raise the heat to high and bring the soup to a boil. Reduce the heat to low and simmer for 5 minutes. Add the sugar and pepper.
  3. If you prefer a smooth texture, transfer the mixture to a blender and puree until smooth. Then transfer the soup back to the pot. If you prefer a chunky texture, skip this step.
  4. Add the chickpeas to the pot. Cover with a lid and simmer for 10 minutes. Season to taste with pepper. Ladle the soup into bowls and top with a dollop of pesto.