White Bean Soup Provencal |
|
 |
Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
|
From 1001 Best Slow Cooker Recipes. Serve with warm focaccia. 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 |
Directions:
1. Make pesto. Process everything in a food processor or blender until combined. Set aside.
2. For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
3. Cover and cook on low until beans are tender; 7-8 hours.
4. Add lemon juice and tomatoes during last 30 minutes of cooking time.
5. Season to taste with salt and pepper.
6. Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
|
|