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Prep Time: 30 Minutes Cook Time: 450 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This soup is wonderful - don't skip the basil pistou - never had one before but it makes the soup heavenly and different from any other bean soup I've ever had. For the second day lunch - I just had the soup added the pistou to the tupperware container - heated it up in the microwave at work - the smell was wonderful and the taste - yum! I changed the original recipe from The Healthy Slow Cooker to adjust to what I had on hand. My version is listed here - the original version was very similar but used larger amounts of ingredients - and I used what I had on hand. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 carrots, peeled and sliced |
1 teaspoon fennel seed |
1 (14 ounce) can tomatoes, diced |
4 cups vegetable broth |
2 potatoes, peeled and diced |
2 (14 ounce) cans white beans (i used cannellini, white kidney beans and chick peas) |
2 cups frozen green beans (do not thaw the beans, or they will turn mushy with the long crock pot cooking time) |
salt |
pepper |
1 cup basil leaves |
4 garlic cloves |
1/3 cup parmesan cheese, grated |
1/4 cup olive oil (i use extra virgin olive oil) |
Directions:
1. In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes) or until seeds are toasted and fragrant. Remove from heat and transfer to a mortar and pestal and crush seeds. Set aside.
2. In a skillet, heat oil over medium heat for 30 seconds or so. Add onions and carrots, stirring until vegetables are softened (6-10 minutes).
3. Stir in toasted fennel seeds and cook stirring another minute.
4. Add tomatoes with juice and bring to a boil.
5. Transfer mixture to crock pot.
6. Add broth, potatoes, white beans and green beans.
7. Cover and cook on low for 8 hours. Season with salt and pepper.
8. To make pistou - in a food processor or blender combine basil, garlic and parmesan - process until smooth. Slowly add the olive oil through the food tube until combined.
9. Ladle soup into bowls and top with the pistou.
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