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