I’m on a soup kick. Maybe because its chilly outside. Or perhaps its because its been a billion degrees below zero and we’ve had more snow days than we’ve ever had combined.
I saw this recipe originally in the Wegman’s Magazine – and pinned it so I could make it. It was super easy – I threw everything in the the morning and by dinnertime, we were in good shape! It made a ton as well, so it lasted our family for two full meals.
Pinspiration: Winter Minestrone
Ingredients
- 1.5 lbs Boneless Beef Chuck Roast, cut into 1-inch cubes
- Flour
- 2 Tbsp Olive Oil
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped potatoes (I used red potatoes)
- Salt and pepper
- 1 carton (32 oz) Beef Stock
- 1 can (14.5 oz) Italian-Style Diced Tomatoes
- 1 jar (24 oz) jarred tomato sauce (I used Barilla Marinana)
- 1/2 cup dry Italian Classics Ditalini Soup Pasta
- 1 can (15.5 oz) garbanzo beans, drained and rinsed
- 1 pkg (6 oz) baby spinach, kale, whatever floats your boat
Instructions
- Dust beef with pan-searing flour; pat off excess.
- Heat oil in large braising pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
- Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.
- Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2-6 hours on HIGH or 8-10 hours on LOW.
- Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW).
- Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.
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