PESTO VEGETABLE SOUP (CROCK POT)

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Pesto Vegetable Soup (Crock Pot) image

WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
1 cup onion, chopped
1 (10 ounce) package frozen peas (can be fresh)
9 ounces frozen cut green beans (can be fresh)
1 large zucchini, chopped
1 (28 ounce) can tomatoes (cut up or chopped)
2 (15 ounce) cans cannellini beans, drained and rinsed
1 teaspoon pepper
2 tablespoons pesto sauce (2 frozen pesto ice cubes)
1 (6 ounce) bag fresh Baby Spinach
grated parmesan cheese
additional pesto sauce
carrot, cut into disks
potato, cut into cubes
celery, chopped

Steps:

  • Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
  • Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
  • Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
  • note: cooked chicken can be added as well in the last 30 minutes as well.

Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2

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