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Chickpea, Vegetable, and Pesto Soup
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 onion, chopped
- 6 cups kosher salt and black pepper
- 1/2 low-sodium vegetable broth
- 1 pound green beans, halved
- 1 cup 15.5-ounce can chickpeas, rinsed
- 1/4 cup frozen peas
Directions:View on Real Simple
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