Pesto Soup

Pesto Soup

  • 1 pound white beans – soaked overnight
  • 1 potato – diced
  • 2 carrots – diced
  • 2 leeks – diced
  • 2 tomatoes – diced
  • 1/4 pound green beans – diced
  • 2 zucchini – diced
  • 2 sage leaves – minced
  • or 1/4 tsp powdered sage
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 ounces vermicelli

Pesto Sauce

  • 3 cloves garlic – minced
  • 8 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, 8 hours. Add vermicelli, turn on high and cook, covered, 30 minutes. Combine pesto sauce ingredients, stir into soup and serve.