White Bean Soup Provencal

• 1 1/2 quarts chicken broth
• 2 cups water
• 1 lb dried white bean
• 1 cup chopped celery
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 teaspoons dried sage
• 3 large plum tomatoes, chopped
• 2 teaspoons lemon juice
• salt and pepper
• Mixed Herb Pesto
• 1/2 cup packed basil
• 1/2 cup packed parsley
• 3 garlic cloves
• 2 -3 tablespoons grated parmesan cheese
• 2 -3 tablespoons walnuts
• 2 -3 tablespoons olive oil
• 2 teaspoons lemon juice
• salt and pepper

1. Make pesto. Process everything in a food processor or blender until combined. Set aside.
2. For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
3. Cover and cook on low until beans are tender; 7-8 hours.
4. Add lemon juice and tomatoes during last 30 minutes of cooking time.
5. Season to taste with salt and pepper.
6. Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.

chicken broth, water, white bean, celery, onion, garlic, sage, tomatoes, lemon juice, salt, pesto, basil, parsley, garlic, parmesan cheese, walnuts, olive oil, lemon juice, salt

Taken from www.food.com/recipe/white-bean-soup-provencal-405644 (may not work)