Veg slow cooker: Provenvcal Vegetable Soup

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* Exported from MasterCook *

 

Provenvcal Vegetable Soup

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 54

Serving Size : 8 Preparation Time :0:00

Categories : Slow Cooker Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large cleaned leek -- thinly sliced

1 medium onion -- diced

2 cups green bean pieces (1-inch)

2 cups diced potatoes

2 cups diced peeled carrots

2 cups diced tomatoes

2 1/2 quarts cold water

1 tablespoon salt

freshly ground pepper -- to taste

2 small zucchini -- diced

1/4 pound mushrooms -- sliced, up to 1/2

1 tablespoon minced garlic

2 tablespoons chopped fresh basil

OR 2 tsp. dried

salt -- for sprinkling

6 ounces canned tomato paste

1/4 cup grated Parmesan cheese

1/4 cup olive oil

shredded Parmesan cheese -- for garnish

 

Servings: 8-10

 

This is a special French vegetable soup with an added touch of

pistou. Pistou is a garlic paste made from mashed garlic, Parmesan cheese,

olive oil, basil and tomato paste. Serve this soup with hot, crusty French

bread. For variety, add 1/2 cup orzo or broken pasta when adding the zucchini.

 

Place leek, onion, green beans, potatoes, carrots, tomatoes, water, salt

and pepper in the slow cooker. Cover and cook on low heat for 8 to 9

hours, or on high heat for 4 hours, until vegetables are crisp-tender. Add

zucchini and mushroom and cook on high heat for 30 minutes or until

mushrooms are tender.

 

While soup is cooking, make pistou: mash garlic, basil and a sprinkling of

salt with a mortar and pestle, or press with a knife. Work in tomato

paste, Parmesan cheese and olive oil to form a smooth paste. Add a small

amount of soup to mashed garlic mixture and mix until smooth. Stir into

soup. Taste and adjust seasonings. Serve with a sprinkling of Parmesan

cheese for garnish.

 

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