1 .5 cups cooked kidney beans ($0.50) OR 1 15 ounce can kidney beans ($1.00)
1.5 cups cooked chickpeas ($0.50) OR 15 ounce can chickpeas ($1.00)
½ cup pesto sauce ( $3.50)
salt/pepper to taste
Instructions
In a slow cooker add carrots, celery, onion, garlic, diced tomatoes, vegetable stock, water, dried basil, oregano, thyme, parsley, bay leaves. Cook on low for 6 hours or high for 3-4 hours.
Add in zucchini, whole wheat pasta, kidney beans, chickpeas. Mix to combine and continue to cook on low for another 30 minutes, or until pasta cooked.
Add in parmesan cheese and pesto and mix to combine.
Add salt/pepper to taste
Notes
Total Cost : $15.79 Cost per serving: $2.63
Nutrition Information
Serving size: ⅙ recipe Calories: 462 Fat: 21 g Saturated fat: 6 g Unsaturated fat: 3 g Trans fat: 0 g Carbohydrates: 43 g Sugar: 11 g Fiber: 11 g Protein: 26 g Cholesterol: 32 mg
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/slow-cooker-pesto-minestrone-soup/