Soupe Au Pistou (Provencal Vegetable Soup With Pesto)

In 'The French Slow Cooker' by Michele Scicolone

• Ready In: 9 hrs 30 mins
• 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.