Tender summer vegetables are slow cooked with white beans and pasta, and served with a dollop of fresh basil pesto and Parmesan toasts. Slow Cooker Summer Vegetable Pesto Soup is a great way to enjoy your summer produce without heating up the house!
I was just having this conversation with my sisters yesterday about eating soup when it’s 90° outside. All 3 of us give it an air-conditioned thumbs up. I really have no problem with soup and grilled cheese sandwiches right smack in the middle of my summer, and there’s so much produce! So it stands to reason that vegetable soup just makes plain old good sense.
But there are still soooooo many days that I lose my motivation for kitchen things right around 3:30 p.m., when the heat and humidity have peaked, I’m on my 74th glass of water, and the dogs are all belly down on the air vents.
Today we pretty much had popsicles for dinner. They were real fruit popsicles, but yeah. Not much cooking happening around the dinner hour for me.
I am totally in my element first thing in the morning though.
The slow cooker kind of saves my reputation as a decent mama these days. There are only so many times you can call popsicles a food group and get away with it.
This Slow Cooker Summer Vegetable Pesto Soup tastes exactly like summery soup should — totally garden fresh. You can really add anything you have in abundance, or any of the things you might have hoarded at the farmer’s market. For me this week it was zucchini (which is clearly more often than not something I buy annoying amounts of), carrots, sweet corn, potatoes, tomatoes, and green beans. I added white beans and pasta to this for good measure.
My favorite part though? Is the pesto on top. I have two no-fail pesto recipes — one for Basil Walnut Pesto and another for Kale Pesto. Both are bright and loaded with flavor and lots of good-for-you vitamin things. You can also short cut it with prepared pesto from the store. Still amazing.
I thought I should pass along the slow cooker good fortune to one of you!
You can win this Ninja 3-in-1 Cooking System by entering below! You can sear, saute, and slow cook all in this one appliance which is basically the coolest thing ever. Awhile ago I made these Slow Cooker BBQ Pork Tacos with Pineapple Salsa, and the very first thing you have to do is sear the pork shoulder on all sides. The Ninja 3-in-1 Cooking System makes that crazy easy(er!) and eliminates that extra pan to wash!
Please read the giveaway terms below and enter to win using the Rafflecopter widget…
a Rafflecopter giveaway
This giveaway is open to U.S. residents only. All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided. No funny business, folks. 😉. By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. The winner will be notified via the email they provide, and will have 48 hours to reply to the email. If the winner does not reply back within the 48 hours, they forfeit the prize and a new winner will be chosen via Rafflecopter. The prize will be sent directly from Ninja Kitchen. The bloggers hosting this giveaway are not responsible for the delivery of this prize. Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways. Entries from these types of accounts will be disqualified. Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
- 5 cups scrubbed boiling potatoes (I used Honey Gold), cut into 2" pieces
- 5 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 zucchini, cut in half lengthwise and then cut into half moons
- 2 cups fresh cut green beans
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 8 cups water
- 1 can cannelini beans, drained and rinsed
- 1 cup fresh cut corn
- 1 cup dry pasta (I used ditalini)
- 1 cup prepared pesto (you can use this Basil Walnut Pesto or this Kale Pesto)
- Add the potatoes, carrots, onions, zucchini, green beans, tomatoes, salt, pepper, and water (plus any additional herbs/seasoning you may use -- see note) to the crock pot.
- Turn it on high, cover, and cook for 6 hours, or until the potatoes are fork tender.
- Thirty minutes before the soup is done, add the beans, corn, and pasta. Re-cover and continue cooking for the remaining 30 minutes, until the pasta is tender.
- To serve, stir the soup, ladle into bowls, add a tablespoon of the pesto on top of each bowl of soup.
Want Some More?
Get new recipes plus a healthy dose of snarky humor delivered to your inbox each week. It's good stuff y'all.