Thanks to my hubby for getting me my new fancy slow cooker for Christmas. And thanks to Tina for getting me this inspiring cookbook!
Soupe au Pistou
From The Crock-Pot Slow Cooker Bible
2 tablespoons olive oil
1/4 pound pancetta, chopped
2 onions, chopped (I used only one onion)
2 cloves garlic, mashed
2 leeks, chopped
1/2 pound small zucchini, diced (I used a pound, since I left out the lima beans and an onion)
1 can (15 ounces) lima beans, drained and rinsed
1 can (14 ounces) diced plum tomatoes, drained or 3 to 4 fresh plum tomatoes, chopped
6 to 8 cups chicken stock (I used chicken broth)
1/2 pound fresh green beans, cut into 1 1/2 inch pieces
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 pound small pasta, such as ditalini, cooked al dente
1/2 cup parmasean cheese, grated
6 tablespoons butter
3 garlic cloves, minced
2 bunches fresh basil leaves, chopped
1. Heat oil in a skillet over medium heat. Add pancetta, onions, garlic, and leeks and cook, stirring until softened. Transfer mixture to slow cooker.
2. Add zucchini, lima beans, tomatoes, and enough stock to cover vegetables. Cover and cook on LOW six to seven hours, or on HIGH for 3 1/2 hours.
3. Add green beans, cannellini beans, and pasta. Cover and cook an additional 15 minutes on HIGH or until green beans are crisp-tender and bright green. Season to taste with salt and pepper.
4. For garnish, combine Parmasean, butter, garlic, and basil in food processor. Use on/off pulses to make coarse paste. Ladle soup into individual bowls and garnish with Parmasean mixutre.
Makes 6 to 8 servings.
Serving suggestion: Serve with crusty french bread.