- 1 tablespoon olive oil
- 1 and 1/2 cups vertically sliced onion
- 1 cup finely chopped celery
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium vegetable juice (such as R.W. Knudsen)
- 1 (28-ounce) undrained can petite diced tomatoes
- 1 (15.5-ounce) drained can chickpeas
- 1/3 cup uncooked ditalini*
- 1/3 cup Classic Pesto
2. Add the water, salt, black pepper, vegetable juice, canned tomatoes, and chickpeas; bring to a boil. Once boiling, add the ditalini. Cover, reduce heat, and simmer for 20 minutes. Stir in the Classic Pesto just before serving.
*Ditalini is a very short tube-shaped pasta (think of mini penne), making it the perfect size for soup. I had to hit up several grocery stores before finding a brand called Bartolini that makes a 100% duram wheat ditalini. Eden Organics also makes ditalini, available online. If you don't want to go to all that effort, any short shape like elbows would make a fine substitute.
6 servings (1 and 1/2 cups), Calories 218
This soup reminded me of the kind my Italian grandmother makes - that is to say, simple and fresh ingredients swimming in a broth that tastes strongly of aromatics (the celery and onions). Next time, I would dollop the pesto directly over individual servings for more concentrated flavor, rather than swirling into the whole soup. I also recommend a few shakes of vegan Parmesan sprinkles on top. Definitely serve with a big piece of baguette to soak up the last bits of broth.