Pesto Vegetable Soup Crock Pot Food

PESTO VEGETABLE SOUP (CROCK POT)

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.

SLOW-COOKER PESTO MINESTRONE

Steps:

• Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.
• Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.

CROCK-POT PESTO BEAN SOUP RECIPE

Steps:

• 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!

AUNT GIN'S VEGETABLE SOUP (CROCK POT)

Steps:

• Combine all ingredients in large crock pot.
• Cook on low at least 8-10 hours.
• You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.

HAMBURGER VEGETABLE SOUP - CROCK POT

Steps:

• Throw everything in crock pot and stir.
• Cook on Low for 6-8 hours.

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)

Steps:

• Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
• Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
• Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the vegetables are tender.
• Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
• Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

CLAM-VEGETABLE SOUP (CROCK POT)

Steps:

• Combine all ingredients EXCEPT clams in crock pot.
• Cook on HIGH heat setting for 3 hours.
• Stir in clams, undrained; heat through, and serve.

SPRING VEGETABLE SOUP WITH PESTO

Steps:

• Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
• Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
• Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
• Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
• Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

BURGER VEGETABLE SOUP(CROCK POT)

Steps:

• Brown meat with onion & celery; drain off fat. Stir in all other ingredients. Add 1 - 2 cups water. Cover & cook on low for 8 - 10 hours in Crock Pot.