Recipes out of the Blond Box

4 medium carrots, peeled and chopped
3 medium boiling potatoes
2 medium onions, chopped
½ cups canned tomatoes, chopped
2 medium zucchini, chopped
8 cups water
salt and pepper to taste
2 cups cooked cannellini beans
1 cup uncooked ditalini pasta
½ cup prepared pesto ( Pesto alla Genovese)

1. In a large slow cooker, combine carrots, potatoes, onions, tomatoes, zucchini, and water. Season with salt and pepper to taste.
2. Cover and cook on low for 8 hours, or until vegetables are tender. Stir in beans and pasta. Cook until pasta is tender, approximately 30 min.
3. Serve hot, topping each bowl with a spoonful of pesto.