Lenten Recipe: Pesto Minestrone Soup

I love Lenten soups. They tend to be easy to make and a crowd pleasure for at least 75% of our kids. This soup is no exception. Using the crockpot means a little invest of time in the morning pays dividends when dinner is ready in the evening. And the use of a rich, flavorful pesto elevates this soup to something the kids love.


  • Two carrots, sliced
  • 2 potatoes, diced into 1/2 inch cubes
  • 1 medium onion, diced
  • 2 tbls olive oil
  • 1 can diced tomatoes
  • 3 tbls basil pesto
  • 1 can kidney beans
  • 1 cup small pasta (macaroni, orzo, etc.)
  • Shredded Parmesan cheese


  1. Toss the carrots, potatoes, and onions in olive oil and put in slow cooker.
  2. Add 5 cups water, tomatoes, 2 tbls pesto, and salt and pepper to taste. Cover and cook 6-8 hours on high.
  3. Add beans, pasta and remaining pesto. Continue cooking until pasta is cooked (about 10 minutes).
  4. Serve immediately, topped with Parmesan cheese.