Hearty Lentil, Pesto and Cheddar Soup

A flavourful and hearty soup suitable for the vegetarian and calorie counters out there!
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Cheese: Cheddar   Course: Soup/Salad

Makes 4 servings

INGREDIENTS

1 tbsp | 15 mL
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 | 250 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
Tre Stelle® Cheddar Cheese, 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 Cheddar. Savour.

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Created By: Recipe graciously provided by Dairy Farmers of Canada. For more delicious recipes, go to allyouneedi

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