Soupe Au Pistou (Provencal Vegetable Soup With Pesto)

Submitted by ratherbeswimmin

"In 'The French Slow Cooker' by Michele Scicolone"

 

• Ready In: 9hrs 30mins
• Ingredients: 15
• Serves: 8

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

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.

Reviews

[rapunzelscastle]

My family has recently switched to a mostly plant-based diet and I'm frantically looking for fresh new vegetarian recipes. I found this one while searching for a way to use up some pasta and veggies we had languishing in the kitchen, and am so glad I did! Oh, my goodness! This soup was absolutely delicious! Even my meat-loving husband gobbled it up! Definitely serve with a baguette or other crusty bread for dipping. Delicious!!