Recipe for Minestrone

I've been cooking up a storm, but haven't had time to blog, so I'll be catching up for the next couple of days. Steven and I are sick today and I always have a craving for soup on day's like these. This soup is done in the crockpot, so it just cooks all day while I am napping or babying my cold. The good thing is, I can freeze half of this for a cold winter's day, which is on it's way.

Recipe for Minestrone

Makes 14 cups

1.5 lbs boneless beef chuck roast, cut into 1-inch cubes

flour for searing beef

olive oil for frying beef

1 package cut minestrone soup vegetables

salt and pepper

32 oz beef stock

1 can (14.5 oz) dice italian tomatoes

(24 oz) marinara sauce

1/2 cup dry ditalini pasta

1 can (15.5 oz) garbanzo beans or cannelini beans, drained and rinsed

handful of chopped spinach

You'll Need: 6-8 qt slow cooker, large braising pan

Dust beef with pan-searing flour; pat off excess.
Heat oil in large braising pan on medium 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
Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.