Healthy Soups: Tomato Chickpea Pesto and Lentil and Black Bean

Since the weather is supposed to eventually get chilly (maybe), I'm sharing two soup recipes I found in Runner's World magazine that are absolutely fantastic, hearty, and a perfect light meal that seems heavier than it is. In other words, perfect for the holiday season when you don't want to pack on the Christmas ten.

First, the tomato chickpea pesto soup. (Doesn't the name just warm your heart?)

In a pot saute 1/2 a diced onion in 1 tablespoon of olive oil over medium heat until soft. Then add one minced garlic clove and cook for 30 seconds. Very aromatic. Proceed to add 1/3 cup water and one 28 ounce can of fire roasted crushed tomatoes. (I used diced, and it was still awesome... make sure you actually find fire roasted. It makes all the difference for this soup.) Bring to a boil and then ad 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper to taste. You can puree the soup here, I didn't because I don't own a blender. Again, still awesome. I actually like texture in my soup anyway. Then add one 15 ounce drained can of chickpeas. Cover and simmer 10 minutes and then serve with a dollop of your favorite basil pesto.

Buono appetito!

Ok, for the second soup, again very simple. Lentil and Black Bean.

Start the same way: chop 1/2 an onion and saute in a pot on medium heat until soft. Then add the garlic clove. But this time, add 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon paprika and let it saute for one minute.

Now add 2 cups of vegetable broth (I used chicken broth, still terrific) and 1 tablespoon of tomato paste. Bring this all to a boil and add 1/2 cup of red lentils. Cook approximately 25 minutes (when the lentils get nice and tender) and then mash 1 cup of trained black beans and add to soup with 1/4 teaspoon salt, juice of one lime, and 1/4 teaspoon black pepper. Garnish with cilantro. I served it with reduced fat cheddar and a dollop of fat free sour cream. Awesome.