Description
This soup is wonderful — don't skip the basil pistou — never had one before but it makes the soup heavenly and different from any other bean soup i've ever had. For the second day lunch – i just had the soup added the pistou to the tupperware container – heated it up in the microwave at work — the smell was wonderful and the taste — yum! I changed the original recipe from the healthy slow cooker to adjust to what i had on hand. My version is listed here — the original version was very similar but used larger amounts of ingredients – and i used what i had on hand.
Ingredients
- Olive Oil
- Onion
- Carrots
- Fennel Seed
- Tomatoes
- Vegetable Broth
- Potatoes
- White Beans
- Frozen Green Beans
- Salt
- Pepper
- Basil Leaves
- Garlic Cloves
- Parmesan Cheese
Instructions
- In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes or until seeds are toasted and fragrant
- Remove from heat and transfer to a mortar and pestal and crush seeds
- Set aside
- In a skillet, heat oil over medium heat for 30 seconds or so
- Add onions and carrots, stirring until vegetables are softened
- Stir in toasted fennel seeds and cook stirring another minute
- Add tomatoes with juice and bring to a boil
- Transfer mixture to crock pot
- Add broth, potatoes, white beans and green beans
- Cover and cook on low for 8 hours
- Season with salt and pepper
- To make pistou — in a food processor or blender combine basil, garlic and parmesan – process until smooth
- Slowly add the olive oil through the food tube until combined
- Ladle soup into bowls and top with the pistou