Chickpea-Pesto Tomato Soup

• 1 tablespoon olive oil
• 1 diced onion
• 2 minced garlic cloves
• 1 28-ounce can fire-roasted crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 15-ounce can drained, rinsed chickpeas
• 1/4 c. basil pesto

In a pot, saute onion in olive oil over medium heat till soft, about 4 minutes. Add garlic; cook 30 seconds. Add the tomatoes and broth; bring to a boil.  Reduce heat to low and simmer for 5 minutes. Add sugar and black pepper.

Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of basil pesto.

Serves 4; 258 calories.

VERDICT:  Very easy, not bad result.  Keep.