Slow Cooker Garbanzo Bean and Potato Soup With Pesto

Name: Slow Cooker Garbanzo Bean and Potato Soup With Pesto
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs small red potatoes (your choice to peel) or 1 1/2 lbs small white potatoes, cut into 3/4-inch cubes (your choice to peel); 2 garlic cloves, minced; 2 bay leaves; 2 (15 ounce) cans garbanzo beans, rinsed and drained (or equivalent amount of freshly cooked beans); 8 cups vegetable broth or 8 cups vegetable stock; 2 cups chopped kale (optional); salt and pepper, to taste; 2/3 cup pesto sauce (homemade is preferred)

Submitted by COOKGIRl

"For extra nutrition, leave potatoes unpeeled. To boost nutritional value further, add 2 cups chopped kale (chard, baby spinach, baby beet greens, etc.) to the slow cooker *just*before serving -about 5-15 minutes depending on which greens you choose. Kidney beans can replace garbanzo beans if you prefer and for additional color. A sun-dried tomato pesto would be an interesting change in place of traditional pesto. From Delicious Living magazine."

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Ready In:: 6hrs 15mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs small red potatoes (your choice to peel) or 1 1/2 lbs small white potatoes, cut into 3/4-inch cubes (your choice to peel)
2 garlic cloves, minced
2 bay leaves
2 (15 ounce) cans garbanzo beans, rinsed and drained (or equivalent amount of freshly cooked beans)
8 cups vegetable broth or 8 cups vegetable stock
2 cups chopped kale (optional)
salt and pepper, to taste
Garnish
²⁄₃ cup pesto sauce (homemade is preferred)

directions

Combine ingredients in slow cooker, adding the potatoes first.
Cook on HIGH for 3-4 hours or LOW for 5-6 hours.
Season with salt and pepper to taste.
Ladle soup into individual bowls. For each serving, swirl approximately 1 tablespoon pesto into each bowl.
Serve with crusty bread.