During the winter, I typically make a big pot of soup on Sunday so my family and I will have something warm and filling for lunch or dinner during the week. This week I dug out an old Wegman's recipe for a beef minestrone soup. I changed a few things from the original recipe. It came out delicious! (Pictured is the soup ready to go into the refrigerator without the pasta. See my note in the directions about leaving the pasta separate.)

Ingredients

• 1 1/2 lbs Boneless Beef Chuck Roast, cut in 1-inch cubes (or beef stew meat) dusted with some flour *
• 1/2-3/4 cup carrots, chopped
• 1/2 cup celery, chopped
• 1/2 cup zucchini , chopped
• 1 onion, chopped
• Salt and pepper to taste
• 1 container (32 oz) Beef Broth
• 1 can (14.5 oz) Diced Tomatoes
• 1 small can (8 oz) tomato sauce
• 1/2 can (6 oz) tomato paste
• 1/2 cup Ditalini Pasta or small shells- cook separately
• 1 can (15 oz) garbanzo beans, rinsed, drained
• 1 cup chopped spinach - fresh or frozen - (I used some of both to experiment -think the frozen was better in this recipe)

Directions

1. Place beef, carrots, celery, zucchini, onion, salt, pepper, broth, tomatoes, and paste in crockpot.
2. Cover; cook on HIGH 4 hours or LOW 8 hours.
3. If using frozen spinach, add to crockpot about 20-25 minutes before the 4 or 8 hour end time. If using fresh spinach, add to the crockpot about 10-15 minutes before done.
4. Add beans around same time as spinach.
5. Cook pasta separately and put in container with a little bit of broth from the soup to keep from sticking.
6. When soup and pasta are done, you can enjoy by spooning soup from crock pot into a bowl and adding the pasta! Keep the pasta in the container, otherwise, if you add it to the soup it will absorb all the liquid and be soggy the next day. I use this trick even when I make chicken soup.

*Chef tips: For deeper flavor, try searing beef before adding to crock pot.

"Soup is comfort, nourishment, and warmth for the soul." - Unknown

Enjoy!!