Kristen's Recipes


Title:   Tomato Chickpea Pesto
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Runner's World
1/2 onion- diced
1 T olive oil
1 garlic clove- minced
1 can (28 oz.) fire-roasted crushed tomatoes
1/3 c water
1 t sugar substitute
1/2 t sea salt
Black pepper
1 can (15 oz.) chickpeas- drained and rinsed
Basil pesto
Directions:   In a pot, saute onion in olive oil over medium heat until soft. Add garlic; cook 30 seconds. Add tomatoes and water; bring to a boil. Add sugar substitute, salt and pepper. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.