Slow-cooked Minestrone Soup

Monday, December 2, 2013

Slow-Cooked Minestrone Soup

Ingredients:

2 tablespoon olive oil

1 package boneless beef chuck roast

Wegman's pan searing flour

2 packages minestrone soup vegetables

Salt and pepper

1 carton beef culinary stock

1 can Italian style diced tomatoes

12 ounces tomato sauce

1/2 cup dry ditalini soup pasta

1 can garbanzo beans

5 ounces baby spinach

Directions:

1. Dust beef with pan searing flour, pat off excess. 

2. Heat oil in a large braising pan on medium-high heat, until oil faintly smokes. Add beef; sear about 10 minutes until beef is paper-bag brown on all sides. 

3. Transfer beef to slow cooker. Add vegetables to pan with beef drippings. Season with salt and pepper. Cook, about 6 minutes, and then add to slow cooker. 

4. Add sauce, tomatoes, and stock to slow cooker. Cover, cook 4 1/2-6 hours on HIGH, or 8-10 hours on LOW. 

5. Add dry pasta and beans 30 minutes before end of cooking on HIGH. (45 minutes before end of cooking on LOW). 

6. Add spinach to slow cooker. Stir to blend well. Allow spinach to lightly wilt, about 2 minutes. 

Yields 14 cups of soup. Recipe courtesy of wegmans.com. 

This hearty soup is perfect for a cold winter night. It consists of delicious vegetables and thick broth that will warm any stomach. 

Serve with a whole grain baguette and your dinner is complete! This recipe is super easy to make and delights people of all ages. 

Try out the next time you are stuck home on a cold, snowy, winter night. I hope you enjoy!

Photo By:  Allie Grossman