Pesto White Bean Soup
With Italian flavors and homemade pesto, this soup is a slow cooker success!
Servings: 6 people
Calories: 391kcal
Ingredients
- 1 onion medium, diced
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 28 ounces diced tomatoes cans
- 30 ounces white beans cans, rinsed and drained
- 6 cups chicken stock or vegetable stock
- 1 lemon juiced
- 1 cup brown rice cooked
- 1/2 cup prepared pesto plus more for serving, Pesto recipe
- parmesan cheese grated, for serving
Instructions
- Add all of the ingredients in the slow cooker except for the cooked rice, pesto, and Parmesan. Turn the cooker on low and cook for 8 hours or high for about 4 hours.
- When you’re ready to eat, stir the rice and pesto into the soup. Serve topped with an additional dollop of pesto if desired and a sprinkling of Parmesan.
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 74g | Protein: 20g | Fat: 2g | Cholesterol: 2mg | Sodium: 332mg | Fiber: 14g | Sugar: 6g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11