Soupe Au Pistou Crock Pot

• SOUP
• 2 tablespoons olive oil
• 2 cups leeks or 2 cups onions, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1/4 lb green beans, cut in pieces
• 1/2 lb swiss chard, chopped (can use spinach)
• 1/2 lb potato, chopped
• 1/2 lb zucchini, cut in cubes
• 1 teaspoon thyme
• 2 cups water
• 3/4 cup shell pasta
• pistou
• 1/2 cup cups fire-roasted tomatoes
• 1 cup basil, chopped
• 1/2 cup parsley, chopped
• 1 cup swiss cheese, shredded
• 2 tablespoons olive oil
• topping
• 1/2 cup crouton

1. Oil crockpot.
2. Add leeks or onions, carrot, celery, garlic, green beans, swiss chard or spinach, potatoes, zucchini, thyme and water.
3. Cook on low for 4 hours.
4. Add pasta cook 1 hour more.
5. For Pistou, blend fire roasted tomatoes, basil, parsley, Swiss cheese, and olive oil in a food processor; add half of it to the soup.
6. Top soup servings with a dollop of remaining pistou and croutons.

soup, olive oil, leeks, carrot, celery, garlic, green beans, swiss chard, potato, zucchini, thyme, water, shell pasta, pistou, tomatoes, basil, parsley, swiss cheese, olive oil, topping, crouton

Taken from www.food.com/recipe/soupe-au-pistou-crock-pot-484231 (may not work)