Slow Cooker Garbanzo Bean and Potato Soup With Pesto

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READY IN: 6hrs 15mins
Recipe by COOKGIRl

For extra nutrition, leave potatoes unpeeled. To boost nutritional value further, add 2 cups chopped kale (chard, baby spinach, baby beet greens, etc.) to the slow cooker *just*before serving -about 5-15 minutes depending on which greens you choose. Kidney beans can replace garbanzo beans if you prefer and for additional color. A sun-dried tomato pesto would be an interesting change in place of traditional pesto. From Delicious Living magazine.

Ingredients Nutrition


  1. Combine ingredients in slow cooker, adding the potatoes first.
  2. Cook on HIGH for 3-4 hours or LOW for 5-6 hours.
  3. Season with salt and pepper to taste.
  4. Ladle soup into individual bowls. For each serving, swirl approximately 1 tablespoon pesto into each bowl.
  5. Serve with crusty bread.

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