White Bean Soup Provencal

Submitted by dicentra

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

 

• Ready In: 7hrs 15mins
• Ingredients: 18
• 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.