1 tbsp (15) butter
1 onion, chopped
2 celery stalks, finely sliced
1 large carrot, diced
2 cups (500 mL) sodium-reduced vegetable broth
1 can (540 mL) diced tomatoes
1 cup (250 mL) green cabbage, cut into pieces
1 cup ( mL) green and/or yellow beans, cut into 1? (2.5 cm) lengths
1 can (540 mL) green lentils, rinsed
2 tbsp (30 mL) homemade or store-bought pesto
1 1/2 cups (375 mL) Canadian Colby, grated or diced
Preparation
In a large saucepan, melt butter on medium heat and brown onions, celery and carrot for 3–4 minutes.
Add broth, tomatoes, cabbage and beans.
Bring to a boil and let simmer 5 minutes.
Add lentils and pesto. Let simmer 5 more minutes.
Divide into bowls and garnish generously with Colby. Savour.
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