Pesto Vegetable Soup (crock Pot)

Total Time: 6 hrs 40 mins Preparation Time: 10 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 8
• 2 (14 ounce) cans seasoned chicken broth with roasted garlic (i made my own)
• 1 cup onion, chopped
• 1 (10 ounce) package frozen peas (can be fresh)
• 9 ounces frozen cut green beans (can be fresh)
• 1 large zucchini, chopped
• 1 (28 ounce) can tomatoes (cut up or chopped)
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 teaspoon pepper
• 2 tablespoons pesto sauce (2 frozen pesto ice cubes)
• 1 (6 ounce) bag fresh baby spinach
• grated parmesan cheese
• additional pesto sauce
• carrot, cut into disks
• potato, cut into cubes
• celery, chopped

Recipe

• 1 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 stir in pesto and spinach and cover and cook on low an additional 30 minutes.
• 3 serve with grated cheese and additional pesto sauce. add in some chunky warm rustic bread and you have a comfy meal.
• 4 note: cooked chicken can be added as well in the last 30 minutes as well.