Categories: Main Dish, Slow Cooker, Soup

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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