Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

Gallery

Credit: Iain Bagwell; Styling: Claire Spollen

Recipe Summary test

active:
5 mins
total:
5 mins
Yield:
Serves 1 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

390 calories; fat 20.1g; saturated fat 4.2g; mono fat 10.9g; poly fat 3.6g; protein 20g; carbohydrates 33g; fiber 7g; cholesterol 52mg; iron 3mg; sodium 621mg; calcium 145mg.
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