Pesto Soup

Recipe Ingredients

1 lb	454g / 16oz	White beans - soaked overnight
1		Potato - diced
2		Carrots - diced
2		Leeks - diced
2		Tomatoes - diced
1/4 lb	113g / 4oz	Green beans - diced
2		Zucchini - diced
2		Sage leaves - minced
		(or 1/4 tspn powdered sage)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 oz	56g	Vermicelli
		Pesto Sauce
3		Garlic cloves - minced
6		Basil leaves - minced
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/2 cup	118ml	Olive oil

Recipe Instructions

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, 8 hours.

Add vermicelli, turn on HIGH and cook, covered, 30 minutes.

Combine sauce ingredients, stir into soup and serve.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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