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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 271.4
  • Total Fat: 9.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 1,614.5 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.1 g

View full nutritional breakdown of Tomato Chickpea Pesto Soup calories by ingredient
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Tomato Chickpea Pesto Soup



Recipe is from Runner's World Magazine December 2011 issue. Recipe is from Runner's World Magazine December 2011 issue.
Number of Servings: 3


    Medium onion 1/2
    olive oil 1 tbsp
    garlic 1 minced clove
    Diced tomatoes 1 28 oz can
    water 1/3 cup
    sugar 1 tsp
    salt 1/2 tsp
    black pepper 1/2 tsp
    drained rinsed chickpeas 1 15 oz can

    jarred basil pesto 3 tbsp, 1 on each serving


In a pot, saute 1/2 a diced medium onion in 1 tbsp olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28 ounce can diced tomatoes and 1/3 cup water; bring to a boil. Add 1 tsp sugar, 1/2 tsp salt and black pepper. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15 ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.

Serving Size: Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user GODDESSOFHOME.

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