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Prep time: 10 minutes, plus 3–6 hours in slow cooker
Serves 8 / Prep tips: Leave potato peels intact for extra vitamin and mineral content, or peel if you prefer. Any quality pesto will do; traditional basil-garlic-pine nut pesto is fine, or try this with sun-dried tomato pesto for a unique flavor. Add chopped kale or chard to the cooker just before serving to boost this meal’s nutritional value.
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 bay leaves
2 15-ounce cans garbanzo beans, rinsed and drained
2 pounds small red or white potatoes, cut into ¾-inch cubes
8 cups low-sodium vegetable broth or stock
1/2 cup premade pesto
1. Combine all ingredients except pesto in slow cooker. Cook on high for 3–4 hours or low for 5–6 hours. Salt and pepper to taste.
2. Ladle soup into bowls. Swirl approximately 1 tablespoon pesto into each bowl. Serve immediately.
PER SERVING: 284 cal, 34% fat cal, 11g fat, 2g sat fat, 5mg chol, 9g protein, 38g carb, 7g fiber, 340mg sodium