Slow Cooker Pesto Minestrone

I used to hate pesto as a kid, now I can’t get enough of it!  If you’re like me, then you’ll love this soup!

2 carrots, sliced

2 leeks, white and green parts, halved lengthwise, sliced and rinsed (I used a chopped onion instead)

2 – 3 russet potatoes, peeled and cut into 1″ cubes

1 bulb fennel, trimmed, cored and chopped (skipped this)

1 (15 oz) can petite diced tomatoes

3 tablespoons Pesto, plus more for topping

salt and pepper

1 (15 oz) can kidney beans, drained and rinsed

1 cup small pasta

1/4 cup Parmesan cheese

1  Put carrots, leeks, potatoes, fennel, 5 – 6 cups water, undrained tomatoes, pesto, salt and pepper in crock pot or slow cooker.  Stir, cover and cook on high for 7 – 8 hours until veggies are tender.

2  Uncover and stir in beans and pasta.  Cover and cook an additional 15 minutes or until pasta is done.

3  Top each serving with pesto and Parmesan.

recipe from Food Network