Garbanzo Bean and Potato Soup

By adventurefamily5

For the Crock-Pot.

Ingredients

• 1 Tbsp. Olive Oil
• 4 cloves minced garlic
• 2 bay leaves
• 2 15-ounce cans Garbanzo Beans, rinsed
• 2 lb. small red or white potatoes, cut into 3/4 inch cubes
• 8 cups low-sodium vegetable broth or stock
• 1/2 cup premade pesto

Preparation

Step 1

1. Combine all ingredients except pesto in slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Add salt and pepper to taste.
2. Ladle soup into bowl. Stir 1 Tbsp. into each bowl. Serve.