Now that spring has finally arrived, I’m starting to crave all my favorite warm weather flavors. I love the fresh fruits, vegetables, and herbs that come along with this time of year. There’s something about the smells, the beauty, and the feeling of starting anew that accompanies the arrival of spring.
Many people think of the crock pot as something they only use during the cold winter months, but I like to challenge myself to use the slow cooker at least once a week even throughout the spring and summer. I still enjoy a good soup during these seasons. Using the fresh vegetables and herbs that are available during the warmer months of the year can be the perfect meal on a damp and rainy day.
Thinking of those damp and rainy days that are sure to come, I wanted to make a heartier soup that would be perfect for those chilly spring days. Some of my favorite fresh vegetables and herbs in the summer include asparagus, green onions, peas, and basil. Combining all these flavors, plus a few more, made the perfect soup that will definitely be a repeat meal in our house many times this spring. Hope you enjoy Creamy Basil Pesto Veggie Soup as much as we did!
Here is what you’ll need on your grocery list:
**This recipe makes enough to serve 4-6 people. If you are serving very small portions as part of a 3- course meal, you may even be able to serve 8. We like our bowls of soup large and ate this as our main course so we got a little over 4 servings out of it.**
1 lb Yukon Gold Baby Potatoes
2 Green Onions, chopped
1/2 lb Asparagus, chopped
2 cups Spinach
1 (15 oz) can Garbanzo Beans
1 (15 oz) can Diced Tomatoes
1 (7 oz) can Petite Artichoke Hearts, sliced
1 cup Frozen Peas
2 Garlic Cloves, minced
1/2 tsp Salt
1/2 tsp Pepper
1 (26 oz) container of Chicken Stock
1/4 cup Basil Pesto Cream Sauce (I used Archer Farms from Target)
**Optional Garnish – Grated Parmesan Cheese**
Add the first 11 ingredients to the crock pot.
Pour chicken stock over contents of crock pot and stir well to combine. Isn’t it beautiful!
Add Basil Pesto Cream Sauce. This is the special ingredient 🙂
Stir well to combine.
Cook on Low for 5-7 hours.
Serve and top with Grated Parmesan Cheese.
I love this recipe because it not only tastes great, but its easy to put together. The most work comes in chopping and slicing all the veggies which really doesn’t take too long. Enjoy!
Until next time…
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