Pesto Soup
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)