Grandma's Che Che Bean Soup

Name: Grandma's Che Che Bean Soup
Prep time: 30 min
Cook time: 6 h 20 min
Total time: 6 h 50 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons olive oil; 1 large sweet onion, finely chopped (Vidalia); 3 stalks celery, finely chopped; 2 carrots, finely chopped; 3 garlic cloves, minced; 2 tablespoons finely chopped fresh rosemary; 1 (14 1/2 ounce) can crushed tomatoes, with their juice; 4 cups vegetable broth; 2 (15 ounce) cans garbanzo beans, drained and rinsed; 2 cups cooked small shell pasta (ditalini or tubetti); 1/2 cup freshly grated pecorino romano cheese, for garnishing

Submitted by ratherbeswimmin

"In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips"

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Ready In:: 6hrs 50mins
Ingredients:: 11
Serves:: 8

ingredients

3 tablespoons olive oil
1 large sweet onion, finely chopped (Vidalia)
3 stalks celery, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
1 (14 1/2 ounce) can crushed tomatoes, with their juice
4 cups vegetable broth
2 (15 ounce) cans garbanzo beans, drained and rinsed
2 cups cooked small shell pasta (ditalini or tubetti)
¹⁄₂ cup freshly grated pecorino romano cheese, for garnishing

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.