Pesto Vegetable Soup Crock Pot

Warm, nourishing, and bursting with vibrant flavors, this Pesto Vegetable Soup made in a crock pot is the ultimate comfort food for busy days. Brimming with wholesome ingredients like zucchini, carrots, spinach, and protein-packed cannellini beans, this hearty soup gets its standout flavor from a swirl of rich, aromatic pesto stirred in just before serving. The easy-to-follow slow cooker method allows all the flavors to meld perfectly while keeping prep time minimal—just 20 minutes! Serve it with a sprinkle of Parmesan cheese for an added touch of indulgence. Ideal for meal prep or feeding a crowd, this veggie-loaded soup is a healthy, satisfying option that’s naturally vegetarian and customizable to your taste.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, peeled and chopped
• 2 stalks Celery stalks, chopped
• 1 medium Zucchini, diced
• 1 large Russet potato, peeled and diced
• 14.5 ounces Canned diced tomatoes, with juice
• 4 cups Vegetable broth
• 15 ounces Canned cannellini beans, drained and rinsed
• 0.33 cup Pesto sauce
• 3 cups Baby spinach leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3 minutes until slightly softened. Add the chopped carrots and celery and cook for another 3 minutes. Remove from heat.

Step 2

Place the cooked onion, carrots, and celery mixture into a 6-quart crock pot.

Step 3

Add the diced zucchini, potato, canned tomatoes (with their juice), vegetable broth, and cannellini beans to the crock pot.

Step 4

Stir in the dried oregano, dried basil, salt, and black pepper.

Step 5

Cover the crock pot with a lid and set it to cook on LOW for 6 hours or on HIGH for 3-4 hours. The vegetables should be tender but not mushy.

Step 6

Once the cooking time is complete, stir in the pesto sauce and baby spinach leaves. Allow the spinach to wilt, which should take about 5 minutes.

Step 7

Taste and adjust seasoning if needed, adding more salt or pepper as desired.

Step 8

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if using. Serve warm and enjoy!

Nutrition Facts

Serving size	(2784.7g)

Amount per serving	% Daily Value*
Calories	2007.5

Total Fat 92.6g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 12.7g
Cholesterol 49.2mg	0%
Sodium 7380.4mg	0%
Total Carbohydrate 226.6g	0%
Dietary Fiber 49.3g	0%
Total Sugars 40.1g
Protein 85.1g	0%

Vitamin D 27.2IU	0%
Calcium 1451.2mg	0%
Iron 21.9mg	0%
Potassium 6715.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 16.4%

Carbs: 43.6%