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    You are in: Home / Recipes / Pesto Vegetable Soup (Crock Pot) Recipe
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    Pesto Vegetable Soup (Crock Pot)

    Pesto Vegetable Soup (Crock Pot). Photo by Debbwl

    1/2 Photos of Pesto Vegetable Soup (Crock Pot)

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 40 mins

    10 mins

    6 hrs 30 mins

    Chef1MOM-Connie's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (793.78 g) can seasoned chicken broth with roasted garlic (I made my own)
    • 236.59 ml onion, chopped
    • 283.49 g package frozen peas (can be fresh)
    • 255.14 g frozen cut green beans (can be fresh)
    • 1 large zucchini, chopped
    • 793.78 g can tomatoes (cut up or chopped)
    • 2 (850.48 g) can cannellini beans, drained and rinsed
    • 4.92 ml pepper
    • 29.58 ml pesto sauce (2 frozen pesto ice cubes)
    • 170.09 g bag fresh Baby Spinach
    • grated parmesan cheese
    • additional pesto sauce
    • carrot, cut into disks
    • potato, cut into cubes
    • celery, chopped

    Directions:

    1. 1
      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).
    2. 2
      Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
    3. 3
      Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
    4. 4
      note: cooked chicken can be added as well in the last 30 minutes as well.

    Ratings & Reviews:

    • on July 31, 2012

      55

      Delicious! I sauteed 4 cloves of garlic with the onions in about 1 T of basil infused olive oil instead of using garlic broth. Once they begin to soften, I added the other soup ingredients.(plus carrot and summer squash -- no potatoes) and cooked on high for 3 hours, then low for 1, then added pesto and spinach as directed. Easy, but very tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2011

      55

      The other reviewers who said the pesto makes this recipe are right. I decided to just stir the pesto into each individual serving. It is delicious and I feel so healthy after eating it! And a crock pot recipe to boot! Loved this on a chilly, busy Fall evening! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011

      55

      This is all about the pesto. This is a great soup and I love the fact that it is a crock pot recipe. But the flavor is brought out with the pesto. Made for ZWT 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pesto Vegetable Soup (Crock Pot)

    Serving Size: 1 (310 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 167.5
     
    Calories from Fat 11
    93%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 379.8 mg
    15%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 10.5 g
    42%
    Sugars 9.0 g
    36%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    chicken broth with roasted garlic

    pesto sauce

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