Ingredients

1 pound white beans soaked overnight
1 potato diced
2 carrots diced
2 leeks diced
2 tomatoes diced
1/4 pound green beans diced
2 zucchini diced
2 sage leaves minced
Or 1/4 tsp. powdered sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 oz. vermicelli
Pesto Sauce:
3 garlic cloves minced
6 basil leaves minced
1/2 C. grated Parmesan cheese
1/2 C. olive oil

Cooking Instructions

Combine all ingredients except vermicelli and sauce in a crock pot with 2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 8 hours. Add vermicelli. Turn on high and cook, covered, 30 minutes. Combine sauce ingredients, stir into soup and serve.
 
 
"Give us this day our daily bread." (Matthew 6:11)