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Pesto Vegetable Soup (Crock Pot)

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“WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef”
6hrs 40mins

Ingredients Nutrition

  • 2 (793.78 g) canseasoned chicken broth with roasted garlic (I made my own)
  • 236.59 ml onion, chopped
  • 283.49 g package frozen peas (can be fresh)
  • 255.14 g frozen cut green beans (can be fresh)
  • 1 large zucchini, chopped
  • 793.78 g can tomatoes (cut up or chopped)
  • 2 (850.48 g) can cannellini beans, drained and rinsed
  • 4.92 ml pepper
  • 29.58 ml pesto sauce (2 frozen pesto ice cubes)
  • 170.09 g bagfresh Baby Spinach
  • grated parmesan cheese
  • additional pesto sauce
  • carrot, cut into disks
  • potato, cut into cubes
  • celery, chopped


  1. Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
  2. Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
  3. Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
  4. note: cooked chicken can be added as well in the last 30 minutes as well.

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