Slow Cooker Pesto Minestrone
As we enter the holiday season, meal prep can be harder with long to do lists and life on the go. I gravitate towards appliances that simplify meal prep, like my pressure cooker and my slow cooker. Both tools allow me to make a healthy meal, without standing over the stove, being attentive to what I’m cooking, freeing me up to do other things. I love soups this time of year because it’s a great way to toss in an abundance of veggies. Plus most soups are one pot meals, simplifying clean up, giving you more time to wrap presents or foam roll.
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 leeks, halved lengthwise and sliced
- 2 russet potatoes, peeled and cut into 1 inch chunks
- 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds reserved for topping
- Olive oil
- 1 15 oz can diced tomatoes
- ¼ cup Parmesan cheese, grated
- 3 Tbsp pesto, plus more for topping
- Salt and pepper
- 1 15 oz can kidney beans, drained and rinsed
- 1 cup ditalini pasta
- Toss carrots, celery, leeks, potatoes and fennel with the olive oil in a slow cooker. Add 5 cups of water, the tomatoes, 2 Tbsp pesto, ½ tsp salt and pepper. Cover and cook on low for 8 hours.
- Uncover and stir in the beans and pasta. Cover and continue cooking, now on high until the pasta is al dente, about 15 minutes. Stir in the remaining 1 Tbs pesto and season w salt and pepper. Top each serving with more pesto, Parmesan, and fennel fronds.
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com