0/5
(0 Votes)
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.
You'll also love
-
Skillet Tomato Mac with Cheese... 0/5 (0 Votes) -
Old Fashioned Gluten Free... 0/5 (0 Votes)
You'll also love
-
polish potato soup 0/5 (0 Votes) -
PC Roasted Garlic & Red Pepper... 0/5 (0 Votes)