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Garbanzo Bean and Potato Soup with Pesto

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 284kcal

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

[ultimate-nutrition-label id="" align=""]
PER SERVING: 284 cal, 34% fat cal, 11g fat, 2g sat fat, 5mg chol, 9g protein, 38g carb, 7g fiber, 340mg sodium

Nutrition

Calories: 284kcal | Carbohydrates: 38g | Protein: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 340mg | Fiber: 7g