* Did not have the nuts for the Pesto part of the recipe, but added in the other components for it. I am also a fan of using Parmesan rinds in soup, esp. an Italian soup, so I put one in as well. ( you remove the softened rind before dishing up) " It was SO yummy!" We will have it again ;o)
Pesto Minestrone Soup
Pesto Minestrone Soup
Find it here: http://crockpot365.blogspot.com/2011/01/pesto-minestrone-soup-slow-cooker.html
Ingredients
Ingredients
1 large onion, diced
1 cup carrots, chopped
1 cup celery, sliced
1 yellow or red bell pepper, seeded and diced
1 pound (any variety) potatoes, cut in 1-inch chunks (no need to peel)
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans beans (undrained; your choice, I used cannellini)
1 (11-ounce) container prepared pesto (or a cup or so homemade)
4 cups chicken broth (can use vegetable)
1 cup frozen peas (to add later)
1 handful baby spinach (to add later)
Use a 6-quart slow cooker. Put the veggies into the bottom of your slow cooker and add the entire can of tomatoes and both cans of beans. Pour in the pesto and broth. No additional seasoning is needed. Cover, and cook on low for 8 to 10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely. stir well, and add frozen peas and a handful of spinach. Cook on high for another 10-15 minutes or until the peas are fully hot and the spinach has wilted.
1 cup carrots, chopped
1 cup celery, sliced
1 yellow or red bell pepper, seeded and diced
1 pound (any variety) potatoes, cut in 1-inch chunks (no need to peel)
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans beans (undrained; your choice, I used cannellini)
1 (11-ounce) container prepared pesto (or a cup or so homemade)
4 cups chicken broth (can use vegetable)
1 cup frozen peas (to add later)
1 handful baby spinach (to add later)
Use a 6-quart slow cooker. Put the veggies into the bottom of your slow cooker and add the entire can of tomatoes and both cans of beans. Pour in the pesto and broth. No additional seasoning is needed. Cover, and cook on low for 8 to 10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely. stir well, and add frozen peas and a handful of spinach. Cook on high for another 10-15 minutes or until the peas are fully hot and the spinach has wilted.
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