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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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 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:
1. 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.
2. 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 hours or until vegetables are tender.
3. Stir in beans; cover and cook 30 minutes longer. Yield: 10 servings (3-1/2 quarts).
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