Ingredients
1tspolive oil
5pancetta slices,chopped
1leek,sliced
1tbspgarlic,minced
16ozchicken broth,(1 can)
16ozkidney beans,(1 can), with liquid
2potatoes,cubed
16ozbeef broth,(1 can)
14.5oztomatoes,(1 can), with liquid, diced
½cupcarrots,chopped
½cupgreen beans,chopped
½cupcorn
½cupcelery,sliced
2tspdried parsley
1tspground black pepper
1tspdried basil
½tspsalt
15ozgarbanzo beans,(1 can), drained
1cupheavy whipping cream
1cupradiatore pasta
1cupparmesan cheese,grated, divided
Preparation
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!
