Hearty lentil, pesto and Colby soup

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Top rated Our dietitians' favourite

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 ( mL) 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

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

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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.

4 people love this recipe.

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Myah
March 13th, 2013

Absolutely delicious! I doubled the recipe to serve 10 people, and had some left over! Delicious and doesn't make you miss meat if you are a non-vegetarian (like myself). Will definitely make this again :)
Paula
October 9th, 2012

How big are the servings sizes that the nutrition information is based on?