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Colorful Minestrone

Butternut squash, a leek and fresh kale make my minestrone different from most others. Not only do ingredients like this help keep the fat grams down, but they create a lovely blend of flavors.—Tiffany Anderson-Taylor, Gulfport, Florida

10 ServingsPrep: 40 min. Cook: 7-1/2 hours

Ingredients

1 medium leek (white portion only), thinly sliced
1 small onion, chopped
1 tablespoon olive oil
3 slices deli ham, chopped
2 garlic cloves, minced
2 quarts water
1 can (28 ounces) diced tomatoes, undrained
1 medium butternut squash, peeled, seeded and cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
2 cups fresh baby spinach, cut into thin strips
1 cup fresh kale, trimmed and cut into thin strips
1 medium potato, peeled and cubed
1 tablespoon minced fresh rosemary
1 teaspoon salt
Pepper to taste
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Directions

In a small skillet, saute leek and onion in oil for 2 minutes or
until vegetables are tender. Add ham and garlic; cook 1 minute
longer.
Transfer ham mixture to a 5-qt. slow cooker. Stir in the water,
vegetables, rosemary, salt and pepper. Cover and cook on low for 7-8

2 of 2

Colorful Minestrone (continued)

Directions (continued)

hours or until vegetables are tender.
Stir in beans; cover and cook 30 minutes longer. Yield: 10 servings
(3-1/2 quarts).

Nutrition Facts: 1-1/2 cups equals 134 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 477 mg sodium, 26 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.