White Bean Soup Provencal
From 1001 Best Slow Cooker Recipes. Serve with warm focaccia.
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INGREDIENTS
Nutrition- 1 1⁄2quarts chicken broth
- 2cups water
- 1
- 1cup chopped celery
- 1cup chopped onion
- 3
- 2teaspoons dried sage
- 3
- 2teaspoons lemon juice
- salt and pepper
Mixed Herb Pesto
- 1⁄2cup packed basil
- 1⁄2cup packed parsley
- 2 -3tablespoons grated parmesan cheese
- 2 -3tablespoons walnuts
- 2 -3tablespoons olive oil
- 2teaspoons lemon juice
- salt and pepper
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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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