Slow Cooker Garbanzo Bean and Potato Soup With Pesto |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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For extra nutrition, leave potatoes unpeeled. To boost nutritional value further, add 2 cups chopped kale (chard, baby spinach, baby beet greens, etc.) to the slow cooker *just*before serving -about 5-15 minutes depending on which greens you choose. Kidney beans can replace garbanzo beans if you prefer and for additional color. A sun-dried tomato pesto would be an interesting change in place of traditional pesto. From Delicious Living magazine. Ingredients:
1 1/2 lbs small red potatoes (your choice to peel) or 1 1/2 lbs small white potatoes, cut into 3/4-inch cubes (your choice to peel) |
2 garlic cloves, minced |
2 bay leaves |
2 (15 ounce) cans garbanzo beans, rinsed and drained (or equivalent amount of freshly cooked beans) |
8 cups vegetable broth or 8 cups vegetable stock |
2 cups chopped kale (optional) |
salt and pepper, to taste |
2/3 cup pesto sauce (homemade is preferred) |
Directions:
1. Combine ingredients in slow cooker, adding the potatoes first.
2. Cook on HIGH for 3-4 hours or LOW for 5-6 hours.
3. Season with salt and pepper to taste.
4. Ladle soup into individual bowls. For each serving, swirl approximately 1 tablespoon pesto into each bowl.
5. Serve with crusty bread.
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