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Chickpea and Sausage Pesto Soup

Photo: Iain Bagwell; Styling: Claire Spollen

Active time 5 mins
Total time 5 mins

Serves 1 (serving size: 2 cups)

Prepared pesto creates a rich flavor base for this Mediterranean-inspired soup; we've found that refrigerated versions taste fresher and more vibrant. If you have a spiralizer, you can make lovely carrot noodles in place of matchstick-cut carrots. With a whopping 20g of protein, this soup is just what you need to keep you full and satisfied.  


  • 1/2 cup rinsed and drained canned unsalted chickpeas
  • 1/4 cup matchstick-cut carrot or carrot noodles
  • 2 tablespoons refrigerated prepared pesto (such as Buitoni)
  • 2 ounces cooked sun-dried tomato chicken sausage (such as Al Fresco), diced
  • 1/3 cup thinly sliced trimmed Swiss chard
  • 3 grape tomatoes, quartered

Nutrition Information

  • calories 390
  • fat 20.1 g
  • satfat 4.2 g
  • monofat 10.9 g
  • polyfat 3.6 g
  • protein 20 g
  • carbohydrate 33 g
  • fiber 7 g
  • cholesterol 52 mg
  • iron 3 mg
  • sodium 621 mg
  • calcium 145 mg
  • sugars 6
  • Est. Added Sugars 0 g

How to Make It

  1. Layer all ingredients in the order listed in a 1-pint wide-mouth jar; seal. Refrigerate until ready to use.

  2. Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.