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Crockpot Bean Soup with Pesto

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This delicious and hearty vegetarian soup is topped off with pesto, which adds even more wonderful flavor.

Prep Time: 25 minutes

Cook Time: 9 hours

Total Time: 9 hours, 25 minutes

Yield: Serves 6-8

Ingredients:

  • 2 (15 oz.) cans cannellini beans, drained
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 russet potatoes, peeled and chopped
  • 16 oz. pkg. baby carrots
  • 6 cups water
  • 2 (10 oz. ) cans condensed vegetable broth
  • 2 tomatoes, chopped
  • 1/2 tsp. dried thyme leaves
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese

Preparation:

Combine all ingredients except pesto and cheese in 4-5 quart crockpot. Cover and cook on low heat for 8-10 hours until vegetables are tender.

Meanwhile, in small bowl combine pesto and Parmesan cheese and mix well; cover and refrigerate.

When ready to serve, place a spoonful of pesto in each soup bowl, pour in the soup, and top with more pesto.

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