How To Make Slow Cooker Creamy Minestrone
This deliciously creamy minestrone soup is loaded with various veggies, and made filling with savory pancetta and radiatore pasta for a hearty meal!
Heat the olive oil in a skillet over medium heat. Add the pancetta, leek, and garlic. Cook and stir for about 5 minutes until browned.
Transfer the pancetta and leek to a slow cooker. Add the chicken broth, kidney beans, potatoes, beef broth, tomatoes, carrots, green beans, corn, celery, parsley, black pepper, basil, and salt.
Cook on Low for about 4 hours until the vegetables are tender.
Transfer about ½ of the vegetables from the slow cooker to a blender using a slotted spoon.
Cover the blender and hold the lid down with a potholder. Pulse for a few times before leaving on to blend.
Pour the vegetable puree back into the slow cooker. Stir in the garbanzo beans, cream, pasta, and ½ cup of the parmesan cheese.
Cook the soup on High for about 1 hour until the flavors have blended, and the pasta is cooked.
Serve with the remaining parmesan cheese sprinkled on top. Enjoy!
- Instead of using fresh chopped vegetables, frozen or canned mixed vegetables can be substituted.
- Use any small pasta of choice.
- Calories: 796.05kcal
- Fat: 28.55g
- Saturated Fat: 13.10g
- Trans Fat: 0.02g
- Monounsaturated Fat: 9.36g
- Polyunsaturated Fat: 3.81g
- Carbohydrates: 98.19g
- Fiber: 23.84g
- Sugar: 13.11g
- Protein: 40.42g
- Cholesterol: 67.06mg
- Sodium: 773.82mg
- Calcium: 393.00mg
- Potassium: 1906.07mg
- Iron: 8.71mg
- Vitamin A: 264.01µg
- Vitamin C: 26.35mg
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