Slow Cooker Garbanzo Bean and Potato Soup With Pesto Recipe

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Slow Cooker Garbanzo Bean and Potato Soup With Pesto
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Ingredients:

Directions:

  1. Combine ingredients in slow cooker, adding the potatoes first.
  2. Cook on HIGH for 3-4 hours or LOW for 5-6 hours.
  3. Season with salt and pepper to taste.
  4. Ladle soup into individual bowls. For each serving, swirl approximately 1 tablespoon pesto into each bowl.
  5. Serve with crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.47 Kcal (1760 kJ)
Calories from fat 181.77 Kcal
% Daily Value*
Total Fat 20.2g 31%
Cholesterol 13.85mg 5%
Sodium 1912.43mg 80%
Potassium 934.85mg 20%
Total Carbs 50.47g 17%
Sugars 7.37g 29%
Dietary Fiber 4.91g 20%
Protein 14g 28%
Vitamin C 40.1mg 67%
Vitamin A 0.2mg 7%
Iron 4.2mg 23%
Calcium 246.9mg 25%
Amount Per 100 g
Calories 95.45 Kcal (400 kJ)
Calories from fat 41.26 Kcal
% Daily Value*
Total Fat 4.58g 31%
Cholesterol 3.14mg 5%
Sodium 434.15mg 80%
Potassium 212.22mg 20%
Total Carbs 11.46g 17%
Sugars 1.67g 29%
Dietary Fiber 1.11g 20%
Protein 3.18g 28%
Vitamin C 9.1mg 67%
Vitamin A 0.1mg 7%
Iron 0.9mg 23%
Calcium 56.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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