Categories: French, Main Dish, Slow Cooker, Soup, Vegetarian
Ingredients
- 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)
- Pistou
- 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
Directions
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Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
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Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
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Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
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Cover and cook on LOW for 8 hours, or until the vegetables are tender.
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Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
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Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.