“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
6hrs 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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