Delicious Pasta and Chickpea Soup with Parsley Pesto
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 dl orzo pasta
- 1 can chickpeas (approx. 400 g)
- 1 medium onion
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 1 liter vegetable broth
- 2 dl cream
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley (approx. 1 dl, chopped)
- 1 tbsp lemon juice
- 30 g Parmesan cheese (optional)
Instructions:
1. Peel and chop the onion, garlic, carrot, and celery.
2. Heat olive oil in a large pot and sauté the onion and garlic for about 2-3 minutes.
3. Add the carrot and celery, and continue cooking for another 5 minutes.
4. Pour the vegetable broth into the pot and add the orzo pasta. Cook for about 10-12 minutes or until the pasta is tender.
5. Drain the chickpeas and add them to the soup. Stir in the cream and season with salt and pepper.
6. Prepare the parsley pesto: Blend fresh parsley, lemon juice, and Parmesan cheese (if using) in a blender until smooth.
7. Serve the soup in bowls and top with parsley pesto. Enjoy this delicious and hearty meal!
Nutritional Information (per serving):
- Calories: 350
- Protein: 12g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 8g

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