Lowfat Crockpot Medditerranean Vegetable Soup from Dinners in a Flash

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Lowfat Crockpot Medditerranean Vegetable Soup
Great taste!

Serves 4

Ingredients

Qty	Unit	Ingredient

4	Tsp	Olive oil
3	ea	Leeks - medium, trimmed to the white parts, cleaned and sliced
2	ea	Garlic clove, peeled
1/4	Tsp	Fennel Seeds, crushed
2	ea	Russet Potatoes - small, peeled and chopped
1	ea	Fennel Bulb - small, chopped
1	Can	Diced Tomatoes - 15 oz
3	ea	Basil sprigs AND 1 cup packed basil leaves
3	ea	3 inch orange zest strips
1/2	Tsp	Salt
1/4	Tsp	Freshly ground black pepper
8	C	Vegetable broth
2	Tb	Parmesan cheese, grated

Instructions

In a large skillet heat 2 tsp of the oil and add the leeks and garlic. Cook until leeks are softened, then add the fennel seeds and cook for one minute longer.

Put leek mixture in crockpot and add the potatoes, fennel, tomatoes, basil sprigs, orange zest, salt and pepper. Pour broth over vegetables and cover. Cook for 4 to 5 hours on high and 8 to 10 hours on low, when done cooking vegetables should be fork tender. Remove garlic, basil sprigs and orange zest.

To make pistou, put basil leaves, cheese and remaining oil in a small processor, pulse until smooth. Garnish each serving with pistou.