Pesto Vegetable Soup

SERVES: 8

COOK TIME: 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

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