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Crockpot Recipe - PESTO SOUP

Ingredients:
1 lb white beans, soaked overnight
1 potato, diced
2 carrots, diced
2 leeks, diced
2 tomatoes, diced
1/4 lb green beans, diced
2 zucchini, diced
2 sage leaves, minced or 1/4 tsp powdered sage
1 tsp salt
1/2 tsp pepper
2 oz vermicelli
Pesto Sauce
3 cloves garlic, minced
6 basil leaves, minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil

Directions:
Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered for 8 hours. Add vermicelli, turn on high and cook, covered for 30 minutes. Combine sauce ingredients, stir into soup and serve.

General Food Recipe Tip:

Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.