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Pesto Soup

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, E
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz White beans - soaked overnight

    2. 1 Potato - diced

    3. 2 Carrots - diced

    4. 2 Leeks - diced

    5. 2 Tomatoes - diced

    6. 1/4 lb 113g / 4oz Green beans - diced

    7. 2 Zucchini - diced

    8. 2 Sage leaves - minced

    9. (or 1/4 tspn powdered sage)

    10. 1 teaspoon 5ml Salt

    11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

    12. 2 oz 56g Vermicelli

    13. Pesto Sauce

    14. 3 Garlic cloves - minced

    15. 6 Basil leaves - minced

    16. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

    17. 1/2 cup 118ml Olive oil

    Instructions Jump to Ingredients ↑

    1. 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.

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

    3. Combine sauce ingredients, stir into soup and serve.

    4. This recipe yields ?? servings.

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