Pesto Bean Soup

  Lunch

This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad.

Pesto Bean Soup

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TOTAL TIME: Prep: 10 min. Cook: 4 hours
YIELD: 8 servings (2-1/2 quarts).

Ingredients

  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 2-1/2 cups sliced baby portobello mushrooms
  • 3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
  • 3/4 cup prepared pesto, divided
  • 1/4 cup grated Parmigiano Reggiano cheese
  • Optional: Additional pesto and cheese

Instructions

  • 1. In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

Nutrition Facts

1-1/4 cups: 244 calories, 9g fat (2g saturated fat), 2mg cholesterol, 586mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein.
Diabetic Exchanges:
2 starch, 1-1/2 fat, 1 lean meat.

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