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
Total TimePrep: 40 min. Cook: 6-1/2 hours
Makes10 servings (3-3/4 quarts)
- 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
- 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.
- Cook, covered, on low until vegetables are tender, 6-8 hours.
- Stir in beans. Cook, covered, on low until heated through, about 30 minutes.