1 large onion, finely chopped
1 leek, sliced
2 carrots, finely chopped
1 celery rib, finely chopped
2 potatoes, peeled and diced
6 1/2 cups hot veggie stock
1 bay leaf
1 sprig of fresh thyme, 1/4 tsp dried
3/4 cup peas
2-3 medium zucchini, finely chopped
3 medium tomatoes, peeled & chopped
1 1/2 cups white beans (cannelli, great northern, or navy)
3 tbsp pesto sauce (recipe: evoo, toasted pine nuts, garlic, salt, romano cheese blended well in food processor, then blend in lots of chopped fresh basil:)
fresh parmesan, salt, and pepper to taste
1) Soak beans in 3 cups of water for 6 hours or overnight. Pour off excess water, then add stock and bring to a boil. Cook for 40 minutes over low-medium heat, or for 2 hours on high in a crockpot.
2) Heat oil over medium heat in saucepan. Stir in onion and leek, until translucent. Then add garlic, carrots, celery, and potatoes. Cook for 2-3 minutes, veggies will not be tender.
3) Pour beans and hot stock into saucepan, add fresh herbs, salt, and pepper. Bring to a boil, then reduce heat or return to crock. Cook until beans and veggies are tender.
4) Add zucchini, peas, and tomatoes, cover and simmer for 8-10 more minutes.
5) Stir in pesto before serving. Garnish with fresh ground pepper, slivers of parmesan, and a dallop of pesto or fresh basil leaf;)
Options: Also good with short cuts of cooked pasta, rice, and other veggies from the garden… green beans, broccoli, baby greens (finely chopped).
REALLY EASY VERSION: Soak the beans overnight, drain & then throw it all in the crockpot on low, for 4-6 hours, and see what happens;) Still tasty, just not as much texture.