Soupe Au Pistou Crock Pot - cooking recipe

Ingredients

SOUP
2 tablespoons olive oil
2 cups leeks or 2 cups onions, chopped
1 carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 lb green beans, cut in pieces
1/2 lb swiss chard, chopped (can use spinach)
1/2 lb potato, chopped
1/2 lb zucchini, cut in cubes
1 teaspoon thyme
2 cups water
3/4 cup shell pasta
pistou
1/2 cup cups fire-roasted tomatoes
1 cup basil, chopped
1/2 cup parsley, chopped
1 cup swiss cheese, shredded
2 tablespoons olive oil
topping
1/2 cup crouton

Preparation

Oil crockpot.
Add leeks or onions, carrot, celery, garlic, green beans, swiss chard or spinach, potatoes, zucchini, thyme and water.
Cook on low for 4 hours.
Add pasta cook 1 hour more.
For Pistou, blend fire roasted tomatoes, basil, parsley, Swiss cheese, and olive oil in a food processor; add half of it to the soup.
Top soup servings with a dollop of remaining pistou and croutons.