Grandma's Che Che Bean Soup
In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1
- 3
- 2
- 3
- 2tablespoons finely chopped fresh rosemary
- 1
- 4cups vegetable broth
- 2
- 2
- 1⁄2
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DIRECTIONS
- Heat the oil in a skillet over med-high heat.
- Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
- Add in tomatoes and saute another minute to incorporate.
- Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
- Serve the soup garnished with the cheese.
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