Pamela Durkin
Pesto lends both colour and flavour to this meal-in-a-bowl. You can easily customize this recipe to match your own personal tastes by replacing the broccoli and spinach with your favourite veggies.
Power Pesto Soup
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 medium tomatoes, skinned and chopped
- 4 1/2 cups (1.125 L) low-sodium vegetable or chicken stock
- 1 Tbsp (15 mL) pesto, plus extra dash for garnish
- Rind and juice of 1 lemon
- Salt and pepper to taste (optional)
- 3/4 cup (180 mL) chopped broccoli
- 1 small zucchini, diced
- 1 cup (250 mL) frozen shelled edamame
- 2/3 cup (160 mL) small pasta shapes (such as ditalini)
- 1 cup (250 mL) shredded spinach
- Fresh basil or parsley, to garnish
Nutrition
Per serving:
- calories288
- protein16g
- fat11g
- saturated fat2g
- trans fat0g
- carbohydrates36g
- sugars9g
- fibre6g
- sodium416mg
Directions
01
Heat oil in large saucepan over medium heat. Add onion and cook till softened and translucent. Add garlic, tomatoes, stock, pesto, lemon rind, and salt and pepper to taste, if using. Bring to a boil, then reduce heat to a gentle simmer and cook for 10 minutes.
02
Add broccoli, zucchini, edamame, and pasta, then simmer for a further 7 to 10 minutes. Add spinach and lemon juice; cook until spinach is soft and pasta shapes are al dente.
03
Serve immediately, topping each bowl of soup with a tiny dollop more of pesto, then garnish with fresh parsley or basil leaves.
