COLORFUL MINESTRONE

Colorful Minestrone image

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

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 771mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges