Ingredients
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2
-
1
-
1
-
9
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1
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
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
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1
Done
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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
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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. |
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4
Done
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Note: Cooked Chicken Can Be Added as Well in the Last 30 Minutes as Well. |
