Soupe Au Pistou (Provencal Vegetable Soup With Pesto) - cooking recipe

Ingredients

4 medium carrots, peeled and chopped
3 medium boiling potatoes, peeled and chopped (Yukon Gold)
2 medium onions, chopped
1 1/2 cups chopped canned tomatoes
2 medium zucchini, chopped
8 cups water
salt
fresh ground pepper
2 cups cooked cannellini beans (drained canned are ok)
1 cup small shell pasta (ditalini or elbows)
Pistou
1 1/2 cups fresh basil leaves, washed and well dried
1 cup fresh flat leaf parsley, washed and well dried
3 garlic cloves, peeled
coarse sea salt or kosher salt
1/3 cup extra-virgin olive oil

Preparation

Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
Cover and cook on LOW for 8 hours, or until the vegetables are tender.
Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.