2 Bean Soup (Crock Pot)

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 teaspoon fennel seed

• 1 (14 ounce) can tomatoes, diced
• 4 cups vegetable broth
• 2 potatoes, peeled and diced

• 2 (14 ounce) cans white beans (I used Cannellini, white kidney beans and chick peas)
• 2 cups frozen green beans (do not thaw the beans, or they will turn mushy with the long crock pot cooking time)
• salt
• pepper

For the Pistou

• 1 cup basil leaves
• 4 garlic cloves
• 1/3 cup parmesan cheese, grated
• 1/4 cup olive oil (I use extra virgin olive oil)

Directions

1. 1

   In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes) or until seeds are toasted and fragrant. Remove from heat and transfer to a mortar and pestal and crush seeds. Set aside.

2. 2

   In a skillet, heat oil over medium heat for 30 seconds or so. Add onions and carrots, stirring until vegetables are softened (6-10 minutes).

3. 3

   Stir in toasted fennel seeds and cook stirring another minute.

4. 4

   Add tomatoes with juice and bring to a boil.

5. 5

   Transfer mixture to crock pot.

6. 6

   Add broth, potatoes, white beans and green beans.

7. 7

   Cover and cook on low for 8 hours. Season with salt and pepper.

8. 8

   To make pistou -- in a food processor or blender combine basil, garlic and parmesan - process until smooth. Slowly add the olive oil through the food tube until combined.

9. 9

   Ladle soup into bowls and top with the pistou.