Hearty lentil, pesto and Colby soup
Our dietitians' favouriteThis is the Hearty lentil, pesto and Colby soup recipe.
- Prep: 15 min
- Cooking: 15 min
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
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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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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 % |
