Even though he doesn’t like pork very much, my hubby adores this. It tastes incredibly delicious and is quite simple to make. Add a baked potato to the dish.
| Prep Time: | 25 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 medium onion, minced
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 6 cups vegetable stock
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 (14.5 ounce) can undrained diced tomatoes
- ¼ pound fresh green beans, trimmed
- ½ cup uncooked ditalini pasta
- ¼ cup pesto
Instructions
- Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
- Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
- Add ditalini and cook for 1 more hour. Stir in pesto and serve.
- Yellow squash can be used in place of zucchini.
- You can use any small pasta in place of ditalini. If using cooked pasta, add 1 cup when you add the pesto.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 698 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Such a great soup! Made it as written and it went fast.