White Bean Soup Provencal

From 1001 Best Slow Cooker Recipes. Serve with warm focaccia.

• Ready In: 7 hrs 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 quarts chicken broth
• 2  cups water
• 1  lb dried white bean
• 1  cup  chopped celery
• 1  cup  chopped onion
• 3  garlic cloves, minced
• 2  teaspoons dried sage
• 3  large plum tomatoes, chopped
• 2  teaspoons lemon juice
•  salt and pepper

• Mixed Herb Pesto

• 1⁄2 cup  packed basil
• 1⁄2 cup  packed parsley
• 3  garlic cloves
• 2 -3  tablespoons  grated parmesan cheese
• 2 -3  tablespoons walnuts
• 2 -3  tablespoons olive oil
• 2  teaspoons lemon juice
•  salt and pepper

Directions

1. Make pesto. Process everything in a food processor or blender until combined. Set aside.
2. For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
3. Cover and cook on low until beans are tender; 7-8 hours.
4. Add lemon juice and tomatoes during last 30 minutes of cooking time.
5. Season to taste with salt and pepper.
6. Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.