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
Est. added sugars 0g
How to Make It
Layer all ingredients in the order listed in a 1-pint wide-mouth jar; seal. Refrigerate until ready to use.
Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.
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I take my lunch to work everyday on a bicycle. This recipe easily survives the trip. It also tastes great! The pesto sauce gives the soup a richness normally found in much higher calorie foods. It satisfies for hours.
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