Ingredients
1 tablespoon olive oil1 small onion, chopped1 medium leek (white portion only), thinly sliced2 ounces sliced pancetta or 2 bacon strips, chopped2 garlic cloves, minced1 medium butternut squash, peeled and cut into 1-inch cubes2 medium carrots, coarsely chopped2 celery ribs, chopped1 medium potato, peeled and cut into 3/4-inch pieces1 tablespoon minced fresh rosemary1/2 teaspoon salt1/4 teaspoon pepper2 cups fresh baby spinach, cut into thin strips1 cup thinly sliced fresh kale1 can (28 ounces) diced tomatoes, undrained6 cups reduced-sodium chicken broth1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
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.
Cook, covered, on low until vegetables are tender, 6-8 hours.
Stir in beans. Cook, covered, on low until heated through, about 30 minutes.
