Crock Pot Pesto Bean Soup Recipes

PESTO BEAN SOUP

Pesto Bean Soup image

This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 8

Ingredients

1 carton (32 ounces) reduced-sodium vegetable broth
1 large white onion, chopped
4 garlic cloves, minced
2-1/2 cups sliced baby portobello mushrooms
3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
3/4 cup prepared pesto, divided
1/4 cup grated Parmigiano Reggiano cheese
Optional: Additional pesto and cheese

Steps:

In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 586mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

PESTO BEAN SOUP

Pesto Bean Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

Steps:

Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

CROCK-POT PESTO BEAN SOUP RECIPE

Crock-Pot Pesto Bean Soup Recipe image

This lovely vegetarian soup uses pesto to add some great flavor to this bean and veggie packed soup. Serve with some crusty Italian bread and a side salad for a great dinner or lunch any day of the week.

Provided by Crock-Pot Ladies

Categories Soups, Stews and Chili

Time 4h15m

Number Of Ingredients 7

Ingredients

2 cups Carrots (diced)
1 medium Yellow Onion (chopped)
3 cloves Garlic (minced)
43.5 ounces Canned Cannellini Beans (low sodium, with the juice from the cans)
1/4 cup Pesto
6 ounces Sun Dried Tomatoes
32 ounces Vegetable Broth

Steps:

Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker.
Add the canned beans, pesto, sun dried tomatoes and vegetable broth.
Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Top each serving with a little shredded Parmesan cheese before serving if desired. Warm bread and a side salad make a great easy meal! Enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 45 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1298 mg, Fiber 14 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving

PESTO VEGETABLE SOUP (CROCK POT)

Pesto Vegetable Soup (Crock Pot) image

WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef

Provided by Chef1MOM-Connie

Categories Vegetable

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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).
Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
note: cooked chicken can be added as well in the last 30 minutes as well.

Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2

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