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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Soups & Stews / Crock-Pot Pesto Bean Soup

Crock-Pot Pesto Bean Soup

Written by: Crock-Pot Ladies 6 Comments

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Crock-Pot Pesto Bean Soup
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Crock-Pot Pesto Bean Soup
Crock-Pot Pesto Bean Soup

This easy vegetarian soup recipe for Crock-Pot Pesto Bean Soup is full of flavor! White beans, sun dried tomatoes & pesto are the outstanding flavors in this amazing soup!

Crock-Pot Pesto Bean Soup

Slow Cooker Pesto Bean Soup

I know that most people associate soups with the cooler weather months in the autumn and winter but sometimes a nice bowl of soup fits the bill on a nice spring day too. The weather here in Wyoming has finally started to feel like spring with nice days in the 60’s and 70’s but the nights still cool down to the 30’s and 40’s so soup for dinner is not totally out of the question.

As I was going through the pantry and refrigerator before making my twice a week shopping list and meal plan I took note of some items that I already had on hand…like a half of a container of pesto in the refrigerator, some cans of cannellini beans and a package of sun dried tomatoes in the pantry. I also spotted a carton of vegetable broth and knew I had carrots, onions and garlic on hand. Those are just staples in our home.

I decided to go ahead and whip up a quick soup in the crock-pot before heading out to the grocery store. I pulled out the cutting board and a chefs’ knife and quickly chopped up some onion and minced some garlic. I found out I was out of regular carrots but had a container of baby carrots that I buy for healthy snacking…those would work. In fact using baby carrots allowed me to no have to peel the carrots first and cutting them up was so simple…just slice them up.

I threw that all in my slow cooker. Added three cans of cannellini beans with the juices from the cans (I buy low sodium beans) and the juice from the can add body to your soup). Then I grabbed the pesto and tossed it in. I personally didn’t measure it out but I am good at eyeballing ingredients when I cook and I would say it was about 1/4 of a cup of pesto. Then I tossed in the sun dried tomatoes. Lastly poured in the carton of vegetable broth.

I set it up to cook and I was off to the market where I bought some garlic knots plus all my regular weekly groceries.

When dinner time came around I warmed up the rolls in the oven and ladled that soup into bowls and dinner was served!

This soup had a ton of flavor and dipping my garlic knot into the soup was so good! The kids even said it was pretty good (some of them are not big fans of beans in anything…but they ate this soup) and I love that it is a rather healthy soup at only 231 calories per serving!

We had exactly enough leftover soup for my husband and I to both have lunch the next day. And it was delicious!

Topping the soup with a little Parmesan cheese sends it over the top. But totally optional!

Crock-Pot Pesto Bean Soup

Special Diets

Gluten Free | High Fiber | Low Calorie | Low Cholesterol | Low Fat | Vegetarian

This recipe for Crock-Pot Pesto Bean Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Pesto Bean Soup

Crock-Pot Pesto Bean Soup

Crock-Pot Pesto Bean Soup Recipe

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.
3.70 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Soups, Stews and Chili
Cuisine Italian
Servings 8 Servings
Calories 231 kcal

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)
  • ¼ cup Pesto
  • 6 ounces Sun Dried Tomatoes
  • 32 ounces Vegetable Broth

Instructions

  • 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

Calories: 231kcal | Carbohydrates: 45g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 1298mg | Potassium: 942mg | Fiber: 14g | Sugar: 13g | Vitamin A: 10350IU | Vitamin C: 18.2mg | Calcium: 100mg | Iron: 4.5mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Pesto Bean Soup
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Filed Under: Fall Recipes, Soups & Stews, Spring Recipes, Summer Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Beans, Carrots, Easy Crock-Pot Recipes, Garlic, Gluten Free, Gluten Free CP Recipes, Healthy, High Fiber, High Fiber CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Onion, Pesto, Soup, Sun Dried Tomatoes, Tomatoes, Vegetarian, Vegetarian CP Recipes, WW, WW CP Recipe

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Comments

  1. Susan says

    October 12, 2017 at 2:36 PM

    45oz of beans?!?

    Reply
    • Lady Heidi says

      October 13, 2017 at 6:49 AM

      That should have been 14.5 ounces of beans. I have edited the recipe. Sorry about that Susan.

      Reply
  2. Bonnie @ Tastykitchenn says

    November 3, 2017 at 9:53 PM

    So I made this last Wednesday for family dinner. And it was a big hit, they all loved it. Great recipe!

    Reply
    • Lady Heidi says

      November 5, 2017 at 6:56 AM

      So glad your family enjoyed this soup recipe Bonnie!

      Reply
  3. Caitlin says

    November 24, 2017 at 8:26 PM

    I’m excited to make this tomorrow. Quick question about the beans. How many cans should I use? The text says you added 3 cans, but the recipe doesn’t include that. Thank you!!

    Reply
    • Lady Heidi says

      November 28, 2017 at 8:12 PM

      Thanks Caitlin for your comment, I am sorry I did not see it sooner. I have edited the recipe as it should be 43.5 ounces of canned cannelloni beans.

      Each can is 14.5 ounces.

      Reply

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