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Pesto Vegetable Soup

Deel op Facebook Print Recipe

Equipment

  • Crockpot

Ingredients

  • 2 x 14 oz cans chicken broth with roasted garlic
  • 1 cup onion – chopped
  • 10 oz peas
  • 9 oz green beans – cut
  • 1 zucchini – chopped
  • 28 oz can tomatoes
  • 2 x 15 oz cans cannellini beans – drained
  • 1 tsp pepper
  • 2 tbsp pesto sauce
  • 6 oz baby spinach
  • Grated parmesan cheese
  • Extra pesto sauce

Optional:

  • 2 carrots – cut
  • 2 potatoes – cubed
  • 2 celery – chopped

Instructions

Combine in crock pot:

  • Chicken broth
  • Onion
  • Peas
  • Green beans
  • Zucchini
  • Tomatoes
  • Cannellini beans
  • Pepper

Optional:

  • Carrots
  • Potatoes
  • Celery
  • Cook on low for 6 hours
  • Stir in pesto and spinach
  • Cook on low 30 minutes more

Serve:

  • Grated cheese
  • Pesto sauce
  • Crunchy bread

Notes & Wine Advice

Serves 8-10 | Total time: 6 hrs 40 mins
Variation
Sauté 4 garlic cloves with onions in 1 tbsp basil infused olive oil instead of garlic chicken broth. Replace potatoes with summer squash.
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Course; Crockpot / Sandwiches / Soup