White Bean Soup Provencal

Name: White Bean Soup Provencal
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8 serving(s)
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; 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

Recipe by dicentra

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

READY IN: 7hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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White Bean Soup Provencal

INGREDIENTS

Mixed Herb Pesto

NUTRITION INFO

DIRECTIONS

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