Rustic Pesto Vegetable Medley Soup
Indulge in a hearty and vibrant Rustic Pesto Vegetable Medley Soup, perfect for any season but especially delightful during the bounty of summer harvest. This slow-cooked soup harnesses the flavors of fresh basil pesto alongside an array of wholesome vegetables including zucchini, peas, green beans, and a medley of beans for protein. It's a family-friendly dish that not only warms the soul but also embraces your love for fresh produce. With a touch of grated parmesan and additional pesto at serving, this robust soup transforms simple ingredients into a comforting meal that invites a cozy atmosphere, perfect for gatherings or a quiet night in.
10
Servings
240
Calories
15
Ingredients
Ingredients
Seasoned chicken broth with roasted garlic
28 ounces (cans)
Onion
1 cup (chopped)
Frozen peas
10 ounces (can be fresh as well)
Frozen cut green beans
9 ounces (can be fresh as well)
Zucchini
1 large (chopped)
Canned tomatoes
28 ounces (cut up or chopped)
Cannellini beans
30 ounces (2 cans, drained and rinsed)
Pepper
1 teaspoon
Pesto sauce
2 tablespoons (or 2 frozen pesto ice cubes)
Fresh baby spinach
6 ounces (bag)
Grated parmesan cheese
to taste
Additional pesto sauce
to taste
Carrot
1 (cut into disks)
Potato
1 large (cut into cubes)
Celery
2 stalks (chopped)
Instructions
1
In a 5-6 quart crock pot, combine the seasoned chicken broth, chopped onion, frozen peas, green beans, chopped zucchini, canned tomatoes, cannellini beans, and pepper. If you choose to add any extra vegetables (carrots, potatoes, celery), include them at this stage.
2
Cover the crock pot and cook on low heat for 6 hours to allow the flavors to meld beautifully.
3
After 6 hours, stir in the pesto sauce and fresh baby spinach. Cover and cook on low for an additional 30 minutes until the spinach is wilted and vibrant.
4
To serve, ladle the soup into bowls, topping each serving with grated parmesan cheese and a drizzle of additional pesto sauce for extra flavor.
5
For a complete meal, pair the soup with warm rustic bread, perfect for dipping and enjoying alongside the comforting bowl of goodness.
Nutrition Information
3.8g
Fat
35g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Pesto Vegetable Medley Soup?
It is a hearty and vibrant slow-cooked soup that combines fresh basil pesto with an array of vegetables like zucchini, peas, and green beans.
How many servings does this recipe provide?
This recipe yields approximately 10 servings.
What size crock pot is recommended for this recipe?
A 5-6 quart crock pot is ideal for this amount of ingredients.
How long does it take to cook the soup?
The soup cooks on low for 6 hours, followed by an additional 30 minutes after adding the final ingredients.
Can I use fresh peas and green beans instead of frozen?
Yes, both fresh and frozen peas or green beans work perfectly in this recipe.
What type of broth is best for this soup?
The recipe specifically recommends seasoned chicken broth with roasted garlic for maximum flavor.
Is this soup vegetarian?
The original recipe uses chicken broth, but you can easily make it vegetarian by substituting with vegetable broth.
When should I add the pesto sauce?
The pesto sauce should be stirred in after the initial 6 hours of cooking, along with the fresh spinach.
Can I add other vegetables like carrots or potatoes?
Yes, you can add extra vegetables such as chopped carrots, cubed potatoes, or celery at the beginning of the cooking process.
How many calories are in one serving?
Each serving contains approximately 240 calories.
What is the protein content of the soup?
There are 11 grams of protein per serving.
How much fat is in this vegetable medley soup?
The soup contains 3.8 grams of fat per serving.
Are there any specific preparation tips for the zucchini?
One large zucchini should be chopped before being added to the crock pot.
What kind of beans are used in this recipe?
The recipe calls for 30 ounces (two cans) of cannellini beans, drained and rinsed.
Do I need to cook the spinach before adding it?
No, simply add the fresh baby spinach to the crock pot during the last 30 minutes of cooking until it is wilted.
What toppings are recommended?
Grated parmesan cheese and an extra drizzle of pesto sauce are recommended for serving.
How many grams of carbohydrates are in a serving?
There are 35 grams of carbohydrates per serving.
Can I use frozen pesto?
Yes, the recipe suggests you can use 2 tablespoons of pesto sauce or 2 frozen pesto ice cubes.
Is there any seasoning besides the pesto?
The recipe includes 1 teaspoon of pepper and uses seasoned chicken broth.
What should I serve with this soup?
It pairs beautifully with warm rustic bread for dipping.
Can I make this soup faster on high heat?
While the recipe specifies low heat for 6 hours to meld flavors, you could likely cook it on high for 3-4 hours if needed.
Do I need to drain the canned tomatoes?
The recipe doesn't specify draining, so the juice from the 28-ounce can of tomatoes helps form the broth base.
How many ingredients are in this recipe?
There are 15 total ingredients including the optional vegetables.
Is this recipe good for meal prep?
Yes, with 10 servings and a slow-cooker method, it is excellent for batch cooking and meal prep.
What is the serving size for this soup?
The serving size is not explicitly defined, but the recipe is divided into 10 equal portions.
Is this soup suitable for a summer harvest?
Yes, it is specifically described as being delightful during the bounty of the summer harvest due to its fresh produce.
Can I use different types of beans?
While cannellini beans are recommended for their creamy texture, you could substitute with navy beans or Great Northern beans.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Can this soup be frozen?
Yes, this soup freezes well. Thaw in the fridge and reheat gently on the stove.
How much spinach is required?
You will need one 6-ounce bag of fresh baby spinach.