CROCKPOT PESTO SOUP

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CROCKPOT PESTO SOUP

 

1 lb white beans, soaked overnight

1 potato, diced

2 carrots, diced

2 leeks, diced

2 tomatoes, diced

1/4 lb green beans, diced

2 zucchini, diced

2 sage leaves, minced or 1/4 tsp powdered sage

1 tsp salt

1/2 tsp pepper

2 oz vermicelli

 

Pesto Sauce

3 cloves garlic, minced

6 basil leaves, minced

1/2 cup grated Parmesan cheese

1/2 cup olive oil

 

Combine all ingredients except vermicelli and sauce in a slow cooker with 2

quarts water. Cover and cook on high 2 hours.

Turn heat to low and cook, covered for 8 hours. Add vermicelli, turn on high

and cook, covered for 30 minutes. Combine sauce ingredients (I would suggest

in food processor), stir into soup and serve.

SUBMITTED BY PAM

http://www.cookingcache.com/crockpotpestosoup.shtml

 

Happy Cooking!

Jenny M., moderator

~vegcrockpotcooking~

 

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