Pesto Vegetable Soup (Crock Pot)

READY IN: 6hrs 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • additional pesto sauce
  • carrot, cut into disks
  • potato, cut into cubes
  • celery, chopped
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DIRECTIONS

  • 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.
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