Garbanzo Bean and Potato Soup with Pesto

PESTO!

Sorry, really needed to get that out of my system.

I will start by saying that this recipe took me by surprise. It combines simple ingredients for a simple taste, but then you add the pesto and it turns into this amazing, creamy-something extraordinaire.

Los ingredientes:

• 1.5 pounds small red or white potatoes (your choice to peel), cut into 3/4-inch cubes
• 2 garlic cloves, minced
• 2 bay leaves
• 2 (15 oz.) cans garbanzo beans, rinsed and drained
• 8 cups vegetable broth 0r vegetable stock (I broke the rules and used chicken broth. I'm a rebel.)
• 2 cups chopped kale (optional...but please include it!)
• salt and pepper to taste

Garnish:

• PESTO! (Sorry again.)

So, pretty much, you prepare the ingredients as listed...and put them in a crock pot. Seriously. 3-4 hours on high or 5-6 hours on low and this stuff is dunzo. (Get it? The garbanzo is dunzo? Ehhh....forget it. This is why I'm not a comedian.)
Then, once you ladle out a bowl of this amazingness (which is already tasty), spoon in a tablespoon of pesto and watch this bowl turn into something magical (trust me).

This picture is proof that I really need some lessons in food photography. Ha. (And probably need to use a camera that doesn't also make phone calls...)

And, on a final note, this soup could almost be considered a "power food" recipe if you:

1. Leave your potatoes unpeeled...that's where the majority of the nutrients are! Lance agrees.
2. Include the kale...this stuff is amazing for you. Click here if you don't believe me.
3. Don't pick out the garbanzo beans. Garbanzo beans (aka, chickpeas) are what hummus is made out of, which is another really healthy option as well. Here's the proof.
4. And include the pesto. Which is practically a super food, if you ask me.

Printable version here!