This delicious and hearty vegetarian soup is topped off with pesto, which adds even more wonderful flavor.
Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 2 (15 oz.) cans cannellini beans, drained
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and chopped
- 16 oz. pkg. baby carrots
- 6 cups water
- 2 (10 oz. ) cans condensed vegetable broth
- 2 tomatoes, chopped
- 1/2 tsp. dried thyme leaves
- 1 tsp. salt
- 1/8 tsp. white pepper
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
Preparation:
Combine all ingredients except pesto and cheese in 4-5 quart crockpot. Cover and cook on low heat for 8-10 hours until vegetables are tender.
Meanwhile, in small bowl combine pesto and Parmesan cheese and mix well; cover and refrigerate.
When ready to serve, place a spoonful of pesto in each soup bowl, pour in the soup, and top with more pesto. Serves 6-8
