Soupe Au Pistou (provencal Vegetable Soup With Pesto)

Total Time: 9 hrs 30 mins Preparation Time: 1 hr Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 8
• 4 medium carrots, peeled and chopped
• 3 medium boiling potatoes, peeled and chopped (yukon gold)
• 2 medium onions, chopped
• 1 1/2 cups chopped canned tomatoes
• 2 medium zucchini, chopped
• 8 cups water
• salt
• fresh ground pepper
• 2 cups cooked cannellini beans (drained canned are ok)
• 1 cup small shell pasta (ditalini or elbows)
• 1 1/2 cups fresh basil leaves, washed and well dried
• 1 cup fresh flat leaf parsley, washed and well dried
• 3 garlic cloves, peeled
• coarse sea salt or kosher salt
• 1/3 cup extra-virgin olive oil

Recipe

• 1 make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
• 2 blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
• 3 soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
• 4 cover and cook on low for 8 hours, or until the vegetables are tender.
• 5 stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
• 6 spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.