Ingredients:
- 1 pound white beans, soaked overnight then simmered until tender
- 1 medium potato, diced
- 2 carrots, diced
- 2 leeks, diced
- 2 tomatoes, diced
- 1/4 pound green beans, diced
- 2 zucchini, diced
- 2 sage leaves, minced or 1/4 tsp powdered sage
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 quarts hot water
- 2 ounces vermicelli or thin spaghetti broken into 1-inch pieces, cooked
- .
- Pesto
- 3 cloves garlic, minced
- 6 basil leaves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
Preparation:
Combine all ingredients except vermicelli and pesto in a slow cooker. Cover and cook on high 1 hour. Turn heat to low and cook, covered, 6 to 8 hours. Add vermicelli then combine pesto ingredients; stir into soup and serve.
More Bean Soup Recipes
Lima Bean Soup with Ham
Senate Bean Soup II
White Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Soup and Stew
Beans Index
Crockpot Bean Recipes
Gumbo Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
