This vegetable soup fills you up, keeps you satisfied and is an easy way to eat more vegetables.
Ingredients:
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
12 ounces fresh green beans, cut into ½-inch pieces
4 cups chopped kale
2 medium zucchini, chopped
4 roma tomatoes, seeded and chopped
2 cloves garlic, minced
2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
4 cups low-sodium chicken broth or low-sodium vegetable broth
1 parmesan rind (optional)
2 teaspoons salt
½ teaspoon ground pepper
2 teaspoons red-wine vinegar
8 teaspoons prepared pesto
Directions:
Combine 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 12 ounces green beans, 4 cups kale, 2 chopped zucchini, 4 chopped tomatoes, 2 minced garlic cloves, 15 ounces white beans, 4 cups broth, 1 Parmesan rind (if using), 2 teaspoons salt and ½ teaspoon pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
Remove Parmesan rind, if using. Stir in 2 teaspoons vinegar and top each serving of soup with 1 teaspoon pesto.
