Crock Pot Pesto Bean Soup Recipes

PESTO BEAN SOUP

This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 8

Pesto Bean Soup image

Steps:

In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 586mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

1 carton (32 ounces) reduced-sodium vegetable broth
1 large white onion, chopped
4 garlic cloves, minced
2-1/2 cups sliced baby portobello mushrooms
3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
3/4 cup prepared pesto, divided
1/4 cup grated Parmigiano Reggiano cheese
Optional: Additional pesto and cheese

PESTO BEAN SOUP

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Pesto Bean Soup image

Steps:

Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

Ingredients

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

PESTO VEGETABLE SOUP (CROCK POT)

WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef

Provided by Chef1MOM-Connie

Categories Vegetable

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

Pesto Vegetable Soup (Crock Pot) image

Steps:

Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
note: cooked chicken can be added as well in the last 30 minutes as well.

Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2

Ingredients

2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
1 cup onion, chopped
1 (10 ounce) package frozen peas (can be fresh)
9 ounces frozen cut green beans (can be fresh)
1 large zucchini, chopped
1 (28 ounce) can tomatoes (cut up or chopped)
2 (15 ounce) cans cannellini beans, drained and rinsed
1 teaspoon pepper
2 tablespoons pesto sauce (2 frozen pesto ice cubes)
1 (6 ounce) bag fresh Baby Spinach
grated parmesan cheese
additional pesto sauce
carrot, cut into disks
potato, cut into cubes
celery, chopped

13 BEAN CROCK POT SOUP

A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).

Provided by Tinkerbell

Categories Clear Soup

Time 12h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

13 Bean Crock Pot Soup image

Steps:

Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
Add the rest of the ingredients to the crock pot and stir to combine.
Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
Serve with fresh garlic bread and enjoy!

Ingredients

bean soup mix (2 cups of 13 bean soup mix)
6 cups water
1 cup ham, cooked & diced
2 leeks, sliced (white part only)
2 garlic cloves, minced
2 carrots, chopped (or 8 baby carrots cut in thirds)
2 stalks celery, sliced
1 teaspoon basil
1 teaspoon thyme
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

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