Colorful Minestrone

Name: Colorful Minestrone
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 medium leek (white portion only), thinly sliced; 2 ounces sliced pancetta or 2 bacon strips, chopped; 2 garlic cloves, minced; 1 medium butternut squash, peeled and cut into 1-inch cubes; 2 medium carrots, coarsely chopped; 2 celery ribs, chopped; 1 medium potato, peeled and cut into 3/4-inch pieces; 1 tablespoon minced fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups fresh baby spinach, cut into thin strips; 1 cup thinly sliced fresh kale; 1 can (28 ounces) diced tomatoes, undrained; 6 cups reduced-sodium chicken broth; 1 can (15 ounces) cannellini beans, rinsed and drained

17 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium leek (white portion only), thinly sliced
2 ounces sliced pancetta or 2 bacon strips, chopped
2 garlic cloves, minced
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 medium potato, peeled and cut into 3/4-inch pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach, cut into thin strips
1 cup thinly sliced fresh kale
1 can (28 ounces) diced tomatoes, undrained
6 cups reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained

Directions

1

In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans.
2

Cook, covered, on low until vegetables are tender, 6-8 hours.
3

Stir in beans. Cook, covered, on low until heated through, about 30 minutes.