Minestrone

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat the olive oil over medium-high heat and saute the onion, carrots, celery, and sage for 3 minutes, or until the onion begins to soften.

Step 2

Add the wine and tomatoes, and cook for another 3-4 minutes, to evaporate some of the liquid.

Step 3

Transfer the mixture to the slow cooker, and stir in the broth and zucchini, green beans, lentils, kale, and cauliflower. Cover the cooker and cook for 4-5 hours on high, or 8-9 hours on low.

Step 4

At the end of the cooking time, stir in the cooked pasta, season with salt and pepper if necessary, bring to serving temperature, and ladle into bowls.

Step 5

The soup will keep on the warm setting for up to 10 hours. Any leftovers will keep in the refrigerator for up to 4 days, or freeze the soup without the pasta for up to 2 months.