The Originators of Quick & Easy Cooking!


Pesto Vegetable Soup

6 Hr 30 Min

This slow cooker soup recipe is simply scrumptious and incredibly easy to make, just dump and go! Serve this veggie soup with some crusty bread or as a side option for chicken, beef, or pork. Go ahead and stock your freezer with Pesto Vegetable Soup or share a container with friends and family. 

What You'll Need

  • 2 (14-ounce) cans seasoned chicken broth with roasted garlic
  • 1 cup chopped onion
  • 1 (10-ounce) package frozen petite peas
  • 1 large zucchini, chopped
  • 2 (14-1/2-ounce) cans petite-cut tomatoes, drained
  • 2 (15-ounce) cans cannelloni beans, drained and rinsed
  • 1 teaspoon black pepper
  • 2 tablespoons pesto sauce
  • 1 (6-ounce) bag fresh baby spinach, washed
  • Grated Parmesan cheese
  • Additional pesto sauce

What to Do

  1. Combine first 8 ingredients in a 5- to 6-quart slow cooker.

  2. Cover and cook on LOW setting 6 hours; stir in 2 tablespoons pesto sauce and the spinach. Cover and cook on LOW setting 30 more minutes. Serve with grated Parmesan cheese and additional pesto sauce.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

why on earth would anyone put fruit in vegetable soup is beyond me. get rid of the tomatoes, and you've got a winner


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us More From Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Do Not Sell My Personal Information Subscribe Unsubscribe Site Map RSS

---- 1 ----