Carb Smart Hearty Veggie Soup
with Chickpeas and Herby Pesto Swirl
This comforting, low-starch soup is inspired by the Provençal 'soupe au pistou'. It's packed with chickpeas and veggies and gets a bright swirl of basil and parsley pesto!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
113 g
Mirepoix
1 unit(s)
Zucchini
¼ cup
Basil Pesto
(Contains: Milk May contain: Sulphites, Tree nuts, Soy)
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Tomato
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
2 tbsp
Garlic Spread
(Contains: Soy May contain: Sulphites, Milk)
Not included in your delivery
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Chop tomato into 1/2-inch pieces.
- Heat a large pot over medium heat.
- When hot, add garlic spread, then mirepoix . Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add garlic and tomatoes to the pot. Cook, stirring often, until fragrant, 30 sec.
- Add stock powder and chickpeas with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 30 sec.
- Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high.
- Once boiling, add zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
- Meanwhile, finely chop parsley.
- Add pesto, half the parsley and half the Parmesan to a small bowl.
- When veggies are tender, add spinach and remaining parsley. Stir until spinach wilts, 1 min. Remove from heat. Season with pepper, then stir to combine.
- Divide soup between bowls.
- Dollop pesto mixture over top, then sprinkle remaining Parmesan over top.
