Colorful Minestrone

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium leek (white portion only), thinly sliced
• 2 ounces sliced pancetta or 2 bacon strips, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 medium carrots, coarsely chopped
• 2 celery ribs, chopped
• 1 medium potato, peeled and cut into 3/4-inch pieces
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh baby spinach, cut into thin strips
• 1 cup thinly sliced fresh kale
• 1 can (28 ounces) diced tomatoes, undrained
• 6 cups reduced-sodium chicken broth
• 1 can (15 ounces) cannellini beans, rinsed and drained

1. In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans.
2. Cook, covered, on low until vegetables are tender, 6-8 hours.
3. Stir in beans. Cook, covered, on low until heated through, about 30 minutes.

olive oil, onion, pancetta, garlic, butternut squash, carrots, celery, potato, fresh rosemary, salt, pepper, baby spinach, fresh kale, tomatoes, chicken broth, cannellini beans

Taken from www.tasteofhome.com/recipes/colorful-minestrone/ (may not work)