A friend asked for my recipe, so I figured I might as well post it here. It’s about as easy as can be, and a full batch will last several days (with flavors that keep improving!)


1 tablespoon crushed garlic
1 medium onion, chopped
2 or 3 medium carrots, sliced thin
2 medium celery stalks, chopped
1 package frozen chopped spinach
1 or 2 cups shredded cabbage (or green beans)
1 can cannellini beans, drained
4 cups low sodium vegetable broth or stock broth
4 cups strained tomatoes
1 cup dry red wine or water
1 1/2 tablespoons Little Italy seasoning
1 teaspoon salt
1/2 teaspoon pepper
dash or two or crushed red pepper flakes

In the morning, add everything to a slow cooker, saving the cabbage (or green beans) till last. How much you add will depend on how much room you have left. Stir well, put the lid on, and set the heat to low. 6-8 hours later: salt and pepper to taste, then serve in bowls, sprinkled with grated Parmesan cheese. And warm, crusty bread and butter on the side.

As leftovers, you can stir in cooked macaroni to make it last even longer!


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