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Slow Cooker Garbanzo Bean and Potato Soup With Pesto

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“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.”
READY IN:
6hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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