Pesto Vegetable Soup Crock Pot
Warm, nourishing, and bursting with vibrant flavors, this Pesto Vegetable Soup made in a crock pot is the ultimate comfort food for busy days. Brimming with wholesome ingredients like zucchini, carrots, spinach, and protein-packed cannellini beans, this hearty soup gets its standout flavor from a swirl of rich, aromatic pesto stirred in just before serving. The easy-to-follow slow cooker method allows all the flavors to meld perfectly while keeping prep time minimal—just 20 minutes! Serve it with a sprinkle of Parmesan cheese for an added touch of indulgence. Ideal for meal prep or feeding a crowd, this veggie-loaded soup is a healthy, satisfying option that’s naturally vegetarian and customizable to your taste.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and chopped
- 2 stalks Celery stalks, chopped
- 1 medium Zucchini, diced
- 1 large Russet potato, peeled and diced
- 14.5 ounces Canned diced tomatoes, with juice
- 4 cups Vegetable broth
- 15 ounces Canned cannellini beans, drained and rinsed
- 0.33 cup Pesto sauce
- 3 cups Baby spinach leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3 minutes until slightly softened. Add the chopped carrots and celery and cook for another 3 minutes. Remove from heat.
Place the cooked onion, carrots, and celery mixture into a 6-quart crock pot.
Add the diced zucchini, potato, canned tomatoes (with their juice), vegetable broth, and cannellini beans to the crock pot.
Stir in the dried oregano, dried basil, salt, and black pepper.
Cover the crock pot with a lid and set it to cook on LOW for 6 hours or on HIGH for 3-4 hours. The vegetables should be tender but not mushy.
Once the cooking time is complete, stir in the pesto sauce and baby spinach leaves. Allow the spinach to wilt, which should take about 5 minutes.
Taste and adjust seasoning if needed, adding more salt or pepper as desired.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 40.1 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1451 mg | 112% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6715 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
