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Power Pesto Soup

Serves 4.


    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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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.