Hearty lentil, pesto and Colby soup

Our dietitians' favourite

This is the Hearty lentil, pesto and Colby soup recipe.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 - 6 servings
DFC

Ingredients

  • 1 tbsp (15) butter
  • 1 onion chopped
  • 2 celery stalks finely sliced
  • 1 large carrot diced
  • 2 cups (500 mL) sodium-reduced vegetable or chicken broth
  • 1 can (540 mL) diced tomatoes
  • 1 cup (250 mL) green cabbage cut into pieces
  • 1 cup green and/or yellow beans cut into 1˝ (2.5 cm) lengths
  • 1 can (540 mL) green lentils rinsed
  • 2 tbsp (30 mL) homemade or store-bought pesto
  • 1 1/2 cups (375 mL) Canadian Colby grated or diced

Preparation

In a large saucepan, melt butter on medium heat and brown onions, celery and carrot for 3–4 minutes.

Add broth, tomatoes, cabbage and beans.

Bring to a boil and let simmer 5 minutes.

Add lentils and pesto. Let simmer 5 more minutes.

Divide into bowls and garnish generously with Colby. Savour.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 272 Calories
Protein: 16 g
Carbohydrate: 24 g
Fat: 13 g
Fibre: 8.2 g
Sodium: 707 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 270 mg
Folate: 76 %
Vitamin C: 36 %
Iron: 29 %
Phosphorus: 28 %