2 Bean Soup (Crock Pot)

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 teaspoon fennel seed
• 1 (14 ounce) can tomatoes, diced
• 4 cups vegetable broth
• 2 potatoes, peeled and diced
• 2 (14 ounce) cans white beans (I used Cannellini, white kidney beans and chick peas)
• 2 cups frozen green beans (do not thaw the beans, or they will turn mushy with the long crock pot cooking time)
• salt
• pepper
• 1 cup basil leaves
• 4 garlic cloves
• 13 cup parmesan cheese, grated
• 14 cup olive oil (I use extra virgin olive oil)

1. In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes) or until seeds are toasted and fragrant.
2. Remove from heat and transfer to a mortar and pestal and crush seeds.
3. Set aside.
4. In a skillet, heat oil over medium heat for 30 seconds or so.
5. Add onions and carrots, stirring until vegetables are softened (6-10 minutes).
6. Stir in toasted fennel seeds and cook stirring another minute.
7. Add tomatoes with juice and bring to a boil.
8. Transfer mixture to crock pot.
9. Add broth, potatoes, white beans and green beans.
10. Cover and cook on low for 8 hours.
11. Season with salt and pepper.
12. To make pistou -- in a food processor or blender combine basil, garlic and parmesan - process until smooth.
13. Slowly add the olive oil through the food tube until combined.
14. Ladle soup into bowls and top with the pistou.

olive oil, onion, carrots, fennel seed, tomatoes, vegetable broth, potatoes, white beans, frozen green beans, salt, pepper, basil, garlic, parmesan cheese, olive oil

Taken from www.food.com/recipe/2-bean-soup-crock-pot-312406 (may not work)