Italian Recipes - Pesto-Topped Vegetable Soup

Ingredients                     

• 9-ounce package frozen cut green beans

• 1/2 of a 16-ounce package frozen cauliflower

• 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, undrained

• 1 medium onion, chopped

• 1 stalk celery, chopped

• 1/4 cup regular barley

• 1 clove garlic, minced

• 1/4 teaspoon black pepper

• 3 cups chicken broth

• 1 1/2 cups vegetable juice

• 1/4 cup purchased pesto

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Method:

1. In a 3 1/2- or 4-quart slow cooker combine green beans, cauliflower,  undrained tomatoes, onion, celery, barley, garlic, and pepper.

2. In a medium bowl combine chicken broth and vegetable juice. Pour over vegetable mixture in slow cooker.

3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Top individual servings with pesto.