Slow Cooker Garbanzo Bean and Potato Soup With Pesto

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.

• Ready In: 6 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs small red potatoes (your choice to peel) or 1 1⁄2 lbs small white potatoes, cut into 3/4-inch cubes (your choice to peel)
• 2  garlic cloves, minced
• 2  bay leaves
• 2 (15 ounce) cans garbanzo beans, rinsed and drained (or equivalent amount of freshly cooked beans)
• 8  cups vegetable broth or 8  cups  vegetable stock
• 2  cups  chopped kale (optional)
•  salt and pepper, to taste

• Garnish

• 2⁄3 cup pesto sauce (homemade is preferred)

Directions

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.