Provençal vegetable soup with pesto (Soupe au pistou) from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • mharriman on March 11, 2022

    I was skeptical that a vegetable soup would need 8 hours of cooking, even on low, so I set the time at 5 hours. When I returned home after 5 hours from a short trip, the zucchini and onions showing through the clear lid looked completely cooked. I’m glad I made the 5 hour assessment. I also noticed the soup broth was pretty clear. I left the SC on warm until 45 minutes before serving time and added a small can of tomato paste, the cannellini beans, and the pasta. The dollop of pesto, spooned over the soup at serving time,really elevated the flavor (used Buitoni brand). Next time, I’ll plan for 5 hours total, use chicken or vegetable broth instead of water, and again add an 8 ounce can of tomato paste. This is a healthy main soup meal for a day you can’t be in the kitchen, but we found it rather bland without a taste of pesto with every spoonful. Served with crusty multigrain baguette and Merlot.

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