Categories: Soup
Ingredients
- 2 carrots, chopped
- 2 leeks (white and light green parts), halved lengthwise, sliced and rinsed
- 2 russet potatoes, peeled and cut into 1-inch chunks
- 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping
- 2 tbsp olive oil
- 15 oz can petite diced tomatoes
- 1/4 cup grated Parmesan, plus 1 small parmesan rind
- 3 tbsp pesto
- Kosher salt and black pepper
- 15 oz can kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 4 slices rosemary focaccia bread
Directions
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Toss the carrots, leeks, potatoes and fennel with the olive oil in a slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tbsp pesto, salt and pepper. Cover and cook on HIGH 7-8 hours.
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Uncover and stir in the beans and ditalini. Cover and continue cooking on HIGH, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tbsp pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.