2 Bean Soup Crock Pot

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This soup is wonderful -- don't skip the basil pistou -- never had one before but it makes the soup heavenly and different from any other bean soup i've ever had. For the second day lunch - i just had the soup added the pistou to the tupperware container - heated it up in the microwave at work -- the smell was wonderful and the taste -- yum! I changed the original recipe from the healthy slow cooker to adjust to what i had on hand. My version is listed here -- the original version was very similar but used larger amounts of ingredients - and i used what i had on hand.

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Steps

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In a small skillet over medium heat , add fennel seeds and cook stirring for a few minutes or until seeds are toasted and fragrant.

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Remove from heat and transfer to a mortar and pestal and crush seeds.

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Set aside.

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In a skillet , heat oil over medium heat for 30 seconds or so.

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Add onions and carrots , stirring until vegetables are softened.

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Stir in toasted fennel seeds and cook stirring another minute.

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Add tomatoes with juice and bring to a boil.

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Transfer mixture to crock pot.

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Add broth , potatoes , white beans and green beans.

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Cover and cook on low for 8 hours.

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Season with salt and pepper.

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To make pistou -- in a food processor or blender combine basil , garlic and parmesan - process until smooth.

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Slowly add the olive oil through the food tube until combined.

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Ladle soup into bowls and top with the pistou.

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Ingredients

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olive oil, onion, carrots, fennel seed, tomatoes, vegetable broth, potatoes, white beans, frozen green beans, salt, pepper, basil leaves, garlic cloves, parmesan cheese