Slow Cooker
Spring Vegetable Pesto Soup
Tomato Relish and Garlic Bread
Ingredients
- 1 zucchini, cut into half-moons
- 2 cups frozen corn kernels, thawed
- 1 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 2 cups frozen sweet peas
- 1¼ cups pesto
- ½ tsp salt
- ½ tsp 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
- 1 pint grape tomatoes, quartered
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped green onion
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 (16-oz) loaf garlic bread
Side Dish Instructions
- Stir together tomatoes, parsley, green onion, vinegar, and oil.
- Top soup with tomato relish; serve with garlic bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
447
|
298
|
745
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 13 | 7 | 20 |
| Carb (g) | 46 | 37 | 83 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 753 | 423 | 1176 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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- Matching Grocery List
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