Naughty Pesto Vegetable Soup Recipe

Name: Naughty Pesto Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cans (14 1/2 Oz. Size) Beef Broth; 1-1/2 cup Leeks, Sliced Into Half-moons; 1 cup Carrots, Chopped; 1 cup Celery, Chopped; 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained; 2 Tablespoons Italian Seasoning; Salt And Pepper, to taste; 2 teaspoons Worcestershire Sauce; 1 pound Cooked Bacon, Chopped; 1/2 cups Portobello Mushrooms, Chopped; 1/4 cups Zucchini, Chopped; 1/4 cups Yellow Zucchini, Chopped; 1 can (14 1/2 Oz. Size) White Cannellini Beans, Drained; 1 can (14 1/2 Oz. Size) Kidney Beans, Drained; FOR THE PESTO:; 1 cup Basil Leaves, Packed; 2 cloves Garlic; 1/4 cups Parmesan Cheese, Grated; 1/4 cups Olive Oil (add More As Needed); Salt And Pepper, to taste

Servings: persons

6 cans (14 1/2 Oz. Size) Beef Broth
1-1/2 cup Leeks, Sliced Into Half-moons
1 cup Carrots, Chopped
1 cup Celery, Chopped
1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
2 Tablespoons Italian Seasoning
Salt And Pepper, to taste
2 teaspoons Worcestershire Sauce
1 pound Cooked Bacon, Chopped
1/2 cups Portobello Mushrooms, Chopped
1/4 cups Zucchini, Chopped
1/4 cups Yellow Zucchini, Chopped
1 can (14 1/2 Oz. Size) White Cannellini Beans, Drained
1 can (14 1/2 Oz. Size) Kidney Beans, Drained
FOR THE PESTO:
1 cup Basil Leaves, Packed
2 cloves Garlic
1/4 cups Parmesan Cheese, Grated
1/4 cups Olive Oil (add More As Needed)
Salt And Pepper, to taste

1
1. Pour beef broth into slow cooker and put on highest setting (if your slow cooker settings are by hours, then use the least amount of hours). Throw in leeks, carrots, celery, diced tomatoes, Italian seasoning, salt and pepper and Worcestershire sauce. Stir a few times and then cover, let it cook for 3 hours.
2
2. Make the pesto mixture by placing basil leaves, garlic and Parmesan cheese in a food processor; slowly pour in olive oil as you pulse the mixture until smooth. Add salt and pepper, to taste. Put the pesto mixture in the refrigerator for now.
3
3. After slow cooker has been going for 3 hours, start cooking the chopped bacon in a medium skillet on medium-high until bacon is brown and crispy. Put bacon, mushrooms, zucchinis, beans, and pesto in and give a quick stir. Cover the soup and let it cook for another 45 minutes (still on the high setting).
4
This soup is great topped off with Parmesan. Enjoy!

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 cans (14 1/2 Oz. Size) Beef Broth, 1-1/2 cup Leeks, Sliced Into Half-moons, 1 cup Carrots, Chopped, 1 cup Celery, Chopped, and more.

Yes, Naughty Pesto Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Naughty Pesto Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions