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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.
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
Italian
Keyword:
10 Ingredients Or Less, Crock-Pot Soup Recipes, Easy Crock-Pot Recipes, Easy Recipes, Healthy, Soup
Crock-Pot Size:
5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
231
kcal
Author:
Heidi Kennedy
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:
231
kcal
|
Carbohydrates:
45
g
|
Protein:
12
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
1298
mg
|
Potassium:
942
mg
|
Fiber:
14
g
|
Sugar:
13
g
|
Vitamin A:
10350
IU
|
Vitamin C:
18.2
mg
|
Calcium:
100
mg
|
Iron:
4.5
mg