Michelle's Creamy Minestrone (Slow Cooker) recipe
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Ingredients
- 1 teaspoon olive oil 5 slices pancetta, chopped 1 leek, sliced 1 tablespoon minced garlic 1 (16 ounce) can chicken broth 1 (16 ounce) can kidney beans, with liquid 2 potatoes, cubed 1 (16 ounce) can beef broth 1 (14.5 ounce) can diced tomatoes, with liquid ½ cup chopped carrots ½ cup chopped green beans ½ cup corn ½ cup celery, sliced 2 teaspoons dried parsley 1 teaspoon ground black pepper 1 teaspoon dried basil ½ teaspoon salt 1 (15 ounce) can garbanzo beans, drained 1 cup heavy whipping cream 1 cup radiatore pasta 1 cup grated Parmesan cheese, divided
Nutrition Info
- 387.2 caloriescarbohydrate: 41.1 gcholesterol: 57.3 mgfat: 18.2 gfiber: 8.1 gprotein: 15.8 gsaturatedFat: 9.6 gservingSize: -sodium: 1227.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Michelle's Creamy Minestrone (Slow Cooker)
Directions
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Heat olive oil in a skillet over medium heat. Add pancetta, leek, and garlic, cook and stir until browned, about 5 minutes.
Transfer pancetta and leek to a slow cooker, add chicken broth, kidney beans, potatoes, beef broth, tomatoes, carrots, green beans, corn, celery, parsley, black pepper, basil, and salt. Cook on Low until vegetables are tender, about 4 hours.
Transfer about half the vegetables from the slow cooker to a blender using a slotted spoon. Cover blender and hold lid down with a potholder, pulse a few times before leaving on to blend. Pour vegetable puree back into the slow cooker. Stir in garbanzo beans, cream, pasta, and 1/2 cup Parmesan cheese. Cook soup on High until flavors blend and pasta is cooked, about 1 hour.
Serve with remaining Parmesan cheese sprinkled on top.