Lunch: Chickpea and Sausage Pesto Soup Recipe | MyRecipes

Recipe by Ann Taylor Pittman 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 m

Ingredients

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

Instructions

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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