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