Garbanzo Bean and Potato Soup with Pesto
Servings Prep Time
8people 10minutes
Cook Time
180minutes
Servings Prep Time
8people 10minutes
Cook Time
180minutes
Ingredients
  • 1tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 215-ounce cans garbanzo beans, rinsed and drained
  • 2pounds small red or white potatoes, cut into 3/4-inch cubes
  • 8cups low-sodium vegetable broth or stock
  • 1/2cup pre-made pesto
Instructions
  1. 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.
  2. Ladle soup into bowls. Swirl approximately 1 tablespoon pesto into each bowl. Serve immediately.
Recipe Notes
Nutrition Facts
Garbanzo Bean and Potato Soup with Pesto
Amount Per Serving
Calories 284
% Daily Value*
Cholesterol 5mg 2%
Sodium 340mg 14%
Total Carbohydrates 38g 13%
Dietary Fiber 7g 28%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 284 cal, 34% fat cal, 11g fat, 2g sat fat, 5mg chol, 9g protein, 38g carb, 7g fiber, 340mg sodium