Pesto Vegetable Soup
Pesto Vegetable Soup
Equipment
Ingrediënten
- 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
Instructies
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 / Tips / 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.
