Pesto Soup

Ingredients:

1 pound white beans -- soaked overnight
1 potato -- diced
2 carrots -- diced
2 leeks -- diced
2 tomatoes -- diced
1/4 pound green beans -- diced
2 zucchini -- diced
2 sage leaves -- minced
or 1/4 tsp powdered sage
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 ounces vermicelli

Pesto Sauce Ingredients:

3 cloves garlic -- minced
8 basil leaves -- minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil

Instructions:

Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 8 hours. Add vermicelli, turn on high and cook, covered, 30 minutes. Combine pesto sauce ingredients, stir into soup and serve.