Pesto Vegetable Soup (Crock Pot)

• 2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
• 1 cup onion, chopped
• 1 (10 ounce) package frozen peas (can be fresh)
• 9 ounces frozen cut green beans (can be fresh)
• 1 large zucchini, chopped
• 1 (28 ounce) can tomatoes (cut up or chopped)
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 teaspoon pepper
• 2 tablespoons pesto sauce (2 frozen pesto ice cubes)
• 1 (6 ounce) bag fresh Baby Spinach
• grated parmesan cheese
• additional pesto sauce
• carrot, cut into disks
• potato, cut into cubes
• celery, chopped

1. Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
2. Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
3. Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
4. note: cooked chicken can be added as well in the last 30 minutes as well.

chicken broth, onion, frozen peas, green beans, zucchini, tomatoes, cannellini beans, pepper, pesto sauce, spinach, parmesan cheese, pesto sauce, carrot, potato, celery

Taken from www.food.com/recipe/pesto-vegetable-soup-crock-pot-298635 (may not work)