Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl

Submitted by Heather N.

"Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation."

 

• Ready In: 5hrs 20mins
• Ingredients: 19
• Yields: 4 quarts
• Serves: 10

ingredients

• 2 medium carrots, diced
• 1 medium yellow onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups kettle and fire beef bone broth (if you do not have bone broth use all beef or vegetable broth)
• 2 cups beef broth (omit for vegan)
• 2 tablespoons beef bouillon (omit if making vegan)
• 6 cups vegetable broth (use this as a replacement to beef broth only if making vegan)
• 2 1⁄2 cups diced baby potatoes
• 2 1⁄2 cups diced butternut squash (I bought it pre-cut)
• 1 medium zucchini, sliced into quarters
• 2 cups packed chopped kale leaves (remove any thick ribs)
• 2 (14 1/2 ounce) cans red kidney beans, drained and rinsed
• 4 ounces tomato paste
• 1 (14 1/2 ounce) can diced tomatoes
• 2⁄3 cup dry ditalini (optional)
• 2 1⁄2 teaspoons minced fresh thyme (or 1 tsp dried)
• salt and pepper
• shaved parmesan cheese, for serving (optional)

directions

1. Saute onion in olive oil until tender.
2. Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
3. Add herbs and salt and pepper to taste.
4. Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
5. Cook on low for 4-6 hours or until carrots are fork tender.
6. If using pasta add to slow cooker last 15-20 minutes before serving.
7. Serve hot with Parmesan cheese on top.