Crockpot Minestrone with Chicken Sausage

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As you’ve read I’m currently following the Whole 30 plan for the month of September.  I’m cooking large meals to carry over for lunch the following day.  A chunky soup seems to be an easy solution for this, especially when using the crockpot.  Anything to reduce the time and energy put into cooking dinner!  This minestrone was more than satisfying.  On a typical, nonWhole 30 day, I would top my bowl with a generous amount of pecorino romano and maybe even add a cheese rind to the pot as it cooked.  But as I ate this for dinner and for lunch I realized I wasn’t missing that cheese flavor.  I used plenty of fresh herbs from the garden and topped each bowl with half an avocado.  Both Josh and I were full and our taste buds were happy.  I’m never one to deny pecorino romano, but this is a good lesson for me to learn food can taste just as delicious without it.

Just a quick update to say so far I’m loving the Whole 30 experience.  I feel great throughout the day and I’m not feeling the heaviness I so often feel around 3-4 pm.  If nothing else I cannot complain with having more energy!

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Crockpot Minestrone

  • 2 medium sweet potatoes, peeled and cubed into 1 1/2″ chunks
  • 2 carrots, peeled and chopped into 1″ rounds
  • 3 celery stalks, chopped into 1/4″ pieces
  • 2 fennel bulbs, chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 28oz can diced tomatoes
  • 2 cups frozen spinach leaves
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 2 tablespoons fresh oregano leaves
  • 2 tsp fresh thyme leaves
  • 2 tablespoons fresh basil leaves, minced
  • 1/4 cup fresh parsley, chopped
  • s&p
  • water
  • 1 1/2lb chicken sausage
  • avocado
  1. Place sweet potatoes, carrots, celery, fennel, onion, and garlic in crock pot.  Mix and drizzle with olive oil.
  2. Add can of diced tomatoes with juice, spinach leaves, bay leaves, oregano, thyme, basil, and parsley.  Season with s&p and stir lightly.  Add water to just cover vegetables.  Cover and cook on low for 6 hours.
  3. After 6 hours (about 2 hours before you eat dinner), cook the chicken sausage in a sauté pan over low heat until just about cooked through.  Maybe 10 minutes, flipping every few minutes.  Slice into 1/4″ rounds and add to crockpot, it’s ok if the sausage are still undercooked in the middle.  Cook on low for 2 more hours.
  4. Serve in bowls topped with chopped avocado and s&p.

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