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Power Pesto Soup

Serves 4.


    Power Pesto Soup

    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


    • 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


    Per serving:

    • calories288
    • protein16g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates36g
      • sugars9g
      • fibre6g
    • sodium416mg



    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.


    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.


    Serve immediately, topping each bowl of soup with a tiny dollop more of pesto, then garnish with fresh parsley or basil leaves.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.