Flavors of Tuscany - Minestrone Soup

From what I understand, what makes this Minestrone Tuscan is the heavy use of thyme ... a deliciously unexpected taste. I'm not a huge fan of soups (they don't seem to stick with me) so I decided to make this as a Minestrone Stew with Brown Rice, cooking it all day in the slow cooker. This recipe is based on a Minestrone Soup from the Happy Herbivore. It made the kitchen smell wonderful!

TUSCAN MINESTRONE STEW

1 large onion, diced

3 carrots, diced

3 celery ribs, diced

4 garlic cloves, minced

2½ cups diced butternut squash (or sweet potato)

1 tbsp thyme leaves

28 oz can diced tomatoes, undrained

6 cups vegetable broth

1 bay leaf

15 oz can white beans, drained & rinsed 

1 cup brown rice, uncooked

8 oz fresh spinach or spinach/kale combination 

      Sauté onion, carrot, celery, garlic, squash and thyme until vegetables begin to soften, about 8-10 min. Place in large slow cooker.  Add tomatoes (with juices), 6 cups broth, 1 cup uncooked brown rice and bay leaf. Cover and simmer on low until vegetables and rice are tender, about 4 hours. If it's too thick, add more broth to thin it out. Remove bay leaf, add beans and cook for another hour  to warm beans. Season with salt and pepper. Just before serving, add spinach, stirring so it incorporates and cooks down.

Per serving: 409 calories, 2.2g fat, 83.5g carbohydrates, 13.9g fiber, 12.5g sugars, 17.8g protein