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Pesto Vegetable Soup Crock Pot

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Ingredients

Adjust Servings:
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
grated parmesan cheese
additional pesto sauce
carrot, cut into disks
potato, cut into cubes
celery, chopped

Nutritional information

167.5
Calories
11 g
Calories From Fat
1.3 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
379.8 mg
Sodium
30.6 g
Carbs
10.5 g
Dietary Fiber
9 g
Sugars
10.2 g
Protein
310g
Serving Size

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Pesto Vegetable Soup Crock Pot

Features:
    Cuisine:

    Fabulous soup, OMG was so good! Followed the ingredients almost to a tee, used homemade chicken stock with better than buillon and added garlic powder. Doubled the onion and pesto, and added 1 cup chicken, Slap your Mama seasoning and served with parmesan and French bread. The soup was rather thick so added a bit more water. I bet it would be great with pasta too

    • 420 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Pesto Vegetable Soup (Crock Pot), 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, Fabulous soup, OMG was so good! Followed the ingredients almost to a tee, used homemade chicken stock with better than buillon and added garlic powder Doubled the onion and pesto, and added 1 cup chicken, Slap your Mama seasoning and served with parmesan and French bread The soup was rather thick so added a bit more water I bet it would be great with pasta too, 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!


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    Steps

    1
    Done

    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
    Done

    Stir in Pesto and Spinach and Cover and Cook on Low an Additional 30 Minutes.

    3
    Done

    Serve With Grated Cheese and Additional Pesto Sauce. Add in Some Chunky Warm Rustic Bread and You Have a Comfy Meal.

    4
    Done

    Note: Cooked Chicken Can Be Added as Well in the Last 30 Minutes as Well.

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    Ava Thompson

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