Grandma's Che Che Bean Soup |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips 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:
1. Heat the oil in a skillet over med-high heat.
2. Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
3. Add in tomatoes and saute another minute to incorporate.
4. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
7. Serve the soup garnished with the cheese.
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