Soupe Au Pistou (Provencal Vegetable Soup With Pesto)

• 4 medium carrots, peeled and chopped
• 3 medium boiling potatoes, peeled and chopped (Yukon Gold)
• 2 medium onions, chopped
• 1 1/2 cups chopped canned tomatoes
• 2 medium zucchini, chopped
• 8 cups water
• salt
• fresh ground pepper
• 2 cups cooked cannellini beans (drained canned are ok)
• 1 cup small shell pasta (ditalini or elbows)
• Pistou
• 1 1/2 cups fresh basil leaves, washed and well dried
• 1 cup fresh flat leaf parsley, washed and well dried
• 3 garlic cloves, peeled
• coarse sea salt or kosher salt
• 1/3 cup extra-virgin olive oil

1. Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
2. Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
3. Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
4. Cover and cook on LOW for 8 hours, or until the vegetables are tender.
5. Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
6. Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

carrots, boiling potatoes, onions, tomatoes, zucchini, water, salt, fresh ground pepper, beans, shell pasta, pistou, fresh basil, flat leaf parsley, garlic, salt, extravirgin olive oil

Taken from www.food.com/recipe/soupe-au-pistou-provencal-vegetable-soup-with-pesto-472001 (may not work)