Slow-Cooker Spring Vegetable Pesto Soup
Cracked Pepper and Brie Crispbread
Ingredients
- 1 zucchini, cut into half-moons
- 2 cups frozen corn kernels, thawed
- 1 Tbsp olive oil
- 6 cups low-sodium chicken broth (or use vegetable broth)
- 2 cups frozen sweet peas
- 1 (6-oz) jar pesto
- ½ tsp salt
- ½ tsp freshly ground back pepper
- 4 cloves garlic, minced
- 1 cup orzo
Instructions
- Saute zucchini and corn in hot oil in a large nonstick skillet over medium-high heat 3 minutes or until lightly golden.
- Place zucchini mixture, broth, peas, pesto, garlic, salt, and pepper in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until vegetables are tender.
- Cook orzo according to package directions; stir into soup.
Side Dish Ingredients
- 3 oz Brie cheese, softened
- 6 slices multigrain crispbread
- ¾ tsp freshly ground black pepper
Side Dish Instructions
- Spread cheese over each crispbread slice. Sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
366
|
83
|
449
|
| Fat (g) | 15 | 4 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 12 | 5 | 17 |
| Carb (g) | 44 | 8 | 52 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 564 | 154 | 718 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
