Pesto Vegetable Soup (Crock Pot)

5.0(6)

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

by Chef1MOM-Connie·published 2008-04-16

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Vegetable

Servings

(8–10)

Total time

6h 40m

prep 10 min

Calories / serving

168 kcal

Ingredients (15)

serves

2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
1 cup onion, choppedonion
1 (10 ounce) package frozen peas (can be fresh)
9 ounces frozen cut green beans (can be fresh)
1 large zucchini, choppedzucchini
1 (28 ounce) can tomatoes (cut up or chopped)tomato
2 (15 ounce) cans cannellini beans, drained and rinsedcannellini-beans
1 teaspoon pepperpepper
2 tablespoons pesto sauce (2 frozen pesto ice cubes)pesto
1 (6 ounce) bag fresh Baby Spinachspinach
grated parmesan cheeseparmesan
additional pesto sauce
carrot, cut into diskscarrot
potato, cut into cubespotato
celery, choppedcelery

Instructions (4 steps)

01Put 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).

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Rich recipe — supports nutrition-aware planning.