Skip to main content

Recipes / pulses recipes /

Slow Cooker Chicken Pesto Bean Soup

Slow Cooker Chicken Pesto Bean Soup

Soups
Course
Difficulty
Easy
Pulse Type
Beans
Specialty Diet
Gluten-free
Nutrition
1/2 cup serving
Cook Time
255 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

  • 1 15 oz can white beans rinsed and drained
  • 1 15 oz can chickpeas rinsed and drained
  • 1 1/4 lbs chicken thighs or breasts; boneless, skinless
  • 4 cups chicken broth
  • 1 large carrot thinly sliced
  • 1 stalk celery thinly sliced
  • 1 small onion diced
  • 1/2 tsp garlic powder
  • 1/2 cup pesto
  • 1/2 cup parmesan cheese

Instructions

  1. Place beans, garbanzo beans, chicken, broth, carrot, celery, onion and garlic powder in slow cooker.
  2. Cover and cook on low for 4-6 hours, or until chicken is tender. Remove the chicken and place on a cutting board. Cut the chicken into small bite-size pieces. Add chicken back into slow cooker.
  3. Add in pesto and stir.
  4. Ladle soup into bowls and top each bowl with a tablespoon of Parmesan cheese.

Learn About Pulses

Discover the nutritional benefits, varieties, and cooking tips for pulses. From beans to lentils, learn everything you need to know.
Explore Pulse Guide

Healthy Cooking Tips

Get expert advice on cooking with pulses, meal planning, and creating nutritious family-friendly meals.
View Cooking Tips