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)

Instructions

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.