Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced into 1/4-inch crescents
  • 3 large carrots, peeled and sliced into rounds (approx. 250g)
  • 2 medium Yukon Gold potatoes, cubed into 1/2-inch pieces (approx. 400g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (150g)
  • 1 cup butternut squash, cubed (130g)
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 parmesan rind
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a skillet and cook the diced yellow onion (200g) until translucent. Note: This step is optional but adds a layer of sweetness you can't get from dumping alone.
  2. Add the 3 cloves of minced garlic and 2 tbsp tomato paste to the onions. Cook for 2 minutes until the paste turns a deep brick red.
  3. Place the sliced celery, carrots (250g), and cubed Yukon Gold potatoes (400g) into the slow cooker insert.
  4. Toss in the 1 cup of cubed butternut squash. Ensure pieces are uniform to prevent mushiness.
  5. Sprinkle in the 1 tsp dried oregano, 1 tsp dried thyme, and 1 tbsp Worcestershire sauce over the vegetables.
  6. Add the 14.5 oz can of diced tomatoes (with juice) and 6 cups of vegetable broth.
  7. Submerge the parmesan rind into the liquid. This adds a silky richness to the broth.
  8. Cover and cook on Low for 6 hours. Check at 5 hours for potato tenderness.
  9. Stir in the 1 cup of green beans (150g) and 2 cups of baby spinach during the last 30 minutes. Note: This keeps the greens vibrant and slightly snappy.
  10. Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped parsley just before serving.