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 calories
carbohydrate: 41.1 g
cholesterol: 57.3 mg
fat: 18.2 g
fiber: 8.1 g
protein: 15.8 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1227.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Add pancetta, leek, and garlic, cook and stir until browned, about 5 minutes.

  2. 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.

  3. 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.

  4. Serve with remaining Parmesan cheese sprinkled on top.

Recipe Yield

8 servings

Recipe Note

A hearty non-traditional creamy version of minestrone soup with lots of veggies - a family favorite, especially in the winter time, served with fresh buttered bread.

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