Michelle'S Creamy Minestrone (Slow Cooker)

• 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

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.

olive oil, pancetta, garlic, chicken broth, kidney beans, potatoes, beef broth, tomatoes, carrots, green beans, corn, celery, parsley, ground black pepper, basil, salt, garbanzo beans, heavy whipping cream, pasta, parmesan cheese

Taken from www.allrecipes.com/recipe/261351/michelles-creamy-minestrone-slow-cooker/ (may not work)