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Michelle's Creamy Minestrone (Slow Cooker)

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"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."
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5 h 25 m servings 387 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a skillet over medium heat. Add pancetta, leek, and garlic; cook and stir until browned, about 5 minutes.
  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.
  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.
  4. Serve with remaining Parmesan cheese sprinkled on top.


  • Cook's Notes:
  • Instead of using fresh chopped vegetables, you may also substitute frozen or canned mixed vegetables.
  • Use any small pasta of your choice.

Nutrition Facts

Per Serving: 387 calories; 18.2 g fat; 41.1 g carbohydrates; 15.8 g protein; 57 mg cholesterol; 1228 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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