Leave potato peels intact for extra vitamin and mineral content, or peel if you prefer. Any quality pesto will do; traditional basil-garlic-pine nut pesto is fine, or try this with sun-dried tomato pesto for a unique flavor. Add chopped kale or chard to the cooker just before serving to boost this meal’s nutritional value.
Recipe Yield:
8 servings
Recipe Calories:
284
Recipe Preparation Time:
10 minutes
Recipe Cook Time:
180 minutes
Recipe Ingredient Details:
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 bay leaves
2 15-ounce cans garbanzo beans, rinsed and drained
2 pounds small red or white potatoes, cut into 3/4-inch cubes
8 cups low-sodium vegetable broth or stock
1/2 cup pre-made pesto
Recipe Instructions:
Combine all ingredients except pesto in slow cooker. Cook on high for 3–4 hours or low for 5–6 hours. Salt and pepper to taste.
Ladle soup into bowls. Swirl approximately 1 tablespoon pesto into each bowl. Serve immediately.
Recipe Additional Notes:
PER SERVING: 284 cal, 34% fat cal, 11g fat, 2g sat fat, 5mg chol, 9g protein, 38g carb, 7g fiber, 340mg sodium
Thu, 2012-10-18 19:41
