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.


Recipe Summary

20 mins
5 hrs 5 mins
5 hrs 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

387 calories; protein 15.8g 32% DV; carbohydrates 41.1g 13% DV; fat 18.2g 28% DV; cholesterol 57.3mg 19% DV; sodium 1227.6mg 49% DV. Full Nutrition