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Pesto Vegetable Soup

(0 Votes)
6 Hr 30 Min

This slow cooker soup recipe is simply scrumptious and incredibly easy to make, just dump and go! Serve this veggie soup with some crusty bread or as a side option for chicken, beef, or pork. Go ahead and stock your freezer with Pesto Vegetable Soup or share a container with friends and family. 

What You'll Need

  • 2 (14-ounce) cans seasoned chicken broth with roasted garlic
  • 1 cup chopped onion
  • 1 (10-ounce) package frozen petite peas
  • 1 large zucchini, chopped
  • 2 (14-1/2-ounce) cans petite-cut tomatoes, drained
  • 2 (15-ounce) cans cannelloni beans, drained and rinsed
  • 1 teaspoon black pepper
  • 2 tablespoons pesto sauce
  • 1 (6-ounce) bag fresh baby spinach, washed
  • Grated Parmesan cheese
  • Additional pesto sauce

What to Do

  1. Combine first 8 ingredients in a 5- to 6-quart slow cooker.

  2. Cover and cook on LOW setting 6 hours; stir in 2 tablespoons pesto sauce and the spinach. Cover and cook on LOW setting 30 more minutes. Serve with grated Parmesan cheese and additional pesto sauce.


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why on earth would anyone put fruit in vegetable soup is beyond me. get rid of the tomatoes, and you've got a winner


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Roasted Root Vegetables

When the root vegetables are on sale at your market, you've got to fill up a few bags, 'cause you're going to need them to make this recipe for Roasted Root Vegetables. Roasted vegetables are good as-is, but by tossing them in just a little olive oil and adding some basic seasonings, we really enhance their flavors!

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