Creamy Pesto Potato & Chickpea Soup
Ingredients
- 1.5 pounds small red or white potatoes Cut into 3/4-inch cubes. Peeling is optional.
- 2 cloves garlic Minced
- 2 leaves bay leaves
- 2 15 oz cans garbanzo beans Rinsed and drained
- 8 cups vegetable broth or vegetable stock Chicken broth can also be used.
- 2 cups chopped kale Optional, but recommended.
- 1-2 tablespoons Pesto For garnish. See link in recipe for homemade pesto.
- to taste Salt and Pepper
Instructions
- Combine potatoes, garlic, bay leaves, garbanzo beans, broth, and kale (if using) in a crock pot.
- Cook on high for 3-4 hours or on low for 5-6 hours.
- Remove bay leaves before serving.
- Ladle into bowls and garnish with 1-2 tablespoons of pesto per serving.
