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Hearty Lentil, Pesto and Cheddar Soup

A flavourful and hearty soup suitable for the vegetarian and calorie counters out there!

Prep Time:
15 minutes
Ready In:
30 minutes or less
Serves:
Makes 4 servings
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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

Instructions:

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.

Other recipes for:

onion carrot celery tomato cabbage green beans yellow beans vegetarian

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

Cheese: Cheddar

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