Minestrone Soup with Crusty Bread

Serves 6 in about 6 hours. Ground beef goes in first, and spinach kale finishes the pot.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef (or ground turkey or sausage)
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced potatoes
• 1 cup green beans (canned, fresh, frozen)
• 1 tablespoon minced garlic
• 28 ounce can diced tomatoes (fire roasted, if possible)
• ¼ cup tomato paste
• 4 cups beef broth (or vegetable)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 15 ounce can cannellini beans, drained and rinsed
• 2 sprigs oregano (or ½ teaspoon dried) see notes
• 2 sprigs thyme (or ½ teaspoon dried) see notes
• 1 cup ditalini pasta (or small elbows, shells, etc.)
• Parmesan rind (adds great rich flavor)
• 2 cups chopped spinach or kale
• Grated parmesan, to taste, for serving
• ⅓ cup chopped parsley, for garnish
• Crusty bread

Method

1. In a skillet, cook the ground beef and onion in olive oil until beef is no longer pink. Then add the garlic and sauté for a instant.NOTE: If making Vegetarian Slow Cooker Minestrone Soup, simply sauté the onion, then add the garlic for a instant. Continue with directions.
2. Tip in the meat, carrot, celery, potatoes, green beans, garlic, tomatoes, tomato paste, broth, pepper, salt, beans, oregano and thyme (and Parmesan rind, if using) to the slow cooker. Mix to combine.
3. Cover with lid and cook on low for 6 hours, or high for 3 hours.
4. About 30 minutes before serving, add the pasta to the slow cooker and cook for 30 minutes or less. Check the pasta occasionally for doneness.
5. Tip in the spinach or kale and stir. Unplug the slow cooker.
6. Plate the soup with a sprinkle of fresh parsley, some grated parmesan and bread.

More slow cooker ideas are in the slow cooker collection.