From Ladies' Home Journal
In a 6-quart slow cooker combine two 28-ounce cans diced tomatoes, one 8-ounce bag frozen artichokes, 2 cups low-sodium chicken broth, 1 quartered onion, 2 smashed garlic cloves, 2 teaspoons dried basil, and 1 teaspoon kosher salt; cover and cook 8 hours on LOW.
In a blender, puree soup in batches and stir in 1/4 teaspoon ground black pepper. Top with store-bought pesto, if desired. Makes 8 cups.
Nutrition facts per serving: 60 calories, 0g total fat, 0g sat fat, 791mg sodium, 14g carbs, 0g chol, 3g protein, 5g fiber
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