- 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
- 1/2 cup chopped carrots
- 1/2 cup chopped green beans
- 1/2 cup corn
- 1/2 cup celery, sliced
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup heavy whipping cream
- 1 cup radiatore pasta
- 1 cup grated Parmesan cheese, divided
- 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.
04/08/2018
recipepes.com
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