Michelle's Creamy Minestrone (Slow Cooker)

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.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 387 Calories

Ingredients

• ½ teaspoon salt
• 1 cup heavy whipping cream
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 tablespoon minced garlic
• 1 (15 ounce) can garbanzo beans, drained
• 2 potatoes, cubed
• ½ cup chopped carrots
• 1 teaspoon olive oil
• 1 leek, sliced
• 1 cup grated Parmesan cheese, divided
• ½ cup celery, sliced
• ½ cup corn
• 1 (14.5 ounce) can diced tomatoes, with liquid
• 1 (16 ounce) can chicken broth
• 1 (16 ounce) can kidney beans, with liquid
• ½ cup chopped green beans
• 5 slices pancetta, chopped
• 1 (16 ounce) can beef broth
• 1 cup radiatore pasta

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Serve with remaining Parmesan cheese sprinkled on top.