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Pesto Soup
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1 pound white beans, soaked overnight
1 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 ounces vermicelli
PESTO SAUCE:
3 cloves garlic, minced
6 basil leaves, minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil
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.
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