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| Chef | |
| Submitted | September 1st 2010 |
| Cuisine | Italian |
| Category | Soup |
| Level | Beginner |
| Servings | 6 |
| Rating |
Ingredients
1 Tbl. olive oil
1 medium yellow onion minced
1 chopped rib of celery
1 chopped carrot
2 minced cloves garlic
4 oz. green beans cut to 1 inch pieces
1 15.5 oz can chickpeas drained and rinsed
1 14.5 can diced tomatoes, not drain
1 med zucchini or yellow squash diced
6 C. vegetable stock + few vegetable boullion cubes
1/2 C. raw small soup pasta
1/4 C. pesto
Salt & pepper
Directions
In the bottom of a 4-6 quart crock pot add oil then add the onion, celery, carrot and garlic. Cook on high while your getting other ingredients ready.
Add the green beans, chickpeas, tomatoes, zucchini and stock. Season with salt and pepper and cook on Low for 7 hours.
Add raw pasta 1 hour before the soup is done.
Add the pesto to the soup after you have turned it off.
Add the green beans, chickpeas, tomatoes, zucchini and stock. Season with salt and pepper and cook on Low for 7 hours.
Add raw pasta 1 hour before the soup is done.
Add the pesto to the soup after you have turned it off.