Chickpea, vegetable, and pesto soup recipe

Ingredients

• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 onion, chopped
• Kosher salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 6 cups low-sodium vegetable broth
• ½ pound green beans, halved
• 1 (15.5-ounce) can chickpeas, rinsed
• 1 cup frozen peas
• ¼ cup prepared pesto

1. Cook the celery, carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper in the oil in a large saucepan over medium heat, stirring, until softened, 5 to 7 minutes. Add the tomato paste and cook, stirring, for 1 minute.
2. Add the broth, green beans, chickpeas, and peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.