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.
Provided by Michelle Zaretzky
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 5h25m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1227.6 mg, Sugar 3.7 g
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