Crock-Pot Pesto Bean Soup Recipe
Course
Soups and Stews
Cuisine
Italian
Crock-Pot Size
5 Quart Crock-Pot
Weight Watchers
08 SmartPoints
Servings
Prep Time
8
people
15
minutes
Cook Time
4
hours on HIGH or 6 hours on LOW
Servings
Prep Time
8
people
15
minutes
Cook Time
4
hours on HIGH or 6 hours on LOW
Ingredients
2
cups
carrots
diced
1
medium
yellow onion
chopped
3
cloves
garlic
minced
45
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
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!
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