Vegetable Soup with Pesto

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.

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