Spicy Crockpot Minestrone ... without a crockpot, without pasta, without beans, and without rice

I stumbled upon this one during my first Whole30 and I think I've probably made it at least half a dozen times since then.  It was framed up as a crockpot Minestrone, but I've never actually made it that way.  It was an incredible inspiration though, for which I'll be eternally and deliciously grateful for.

What's shocking - and I mean SHOCKING - is that my husband really enjoys it.
A. He doesn't care for soups or stews.
B. He doesn't like zucchini, spinach, sweet potatoes. celery or most vegetables in general.

Stovetop "Crockpot Minestrone"

The funny thing to me about this (other than the fact that my husband devours it) is that it's both *totally* minestrone ... and so far from it.  Per my friend Wikipedia, "Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes."  Well - we've got vegetables for sure ... but no pasta, no rice, and no beans.  Let's keep going ... "There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season <love this!!>. It can be vegetarian, contain meat, or contain a meat-based broth. Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans to use for genuine minestrone.""  Well - again, we're forgoing the magical fruit - but I'm so happy Kendra posted her version.  I've made it my own.

Ingredients

• 2 Tbsp Olive Oil
• 1 Sweet Potato, diced
• 1 cup Carrots, diced
• 2 Celery Stalks, diced
• 2 Shallots, diced
• 3 cloves Garlic, minced
• 28 oz Chicken or Vegetable Broth
• 28 oz can Diced Tomatoes w/ Juice
• 4 oz can organic tomato paste
• 1/2 cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped
• 2 Bay Leaves
• 1 tbsp Turkish or Greek Oregano
• 1 tsp Basil
• 1 tsp Parsley
• 1/2 tsp black pepper
• 1/2 tsp Sea Salt
• 2 Zucchini Squash, diced
• 1-1/2 lb Sugar-free Ground Pork Chorizo Sausage
• Dash chipotle pepper - optional (the chorizo may add enough heat for you - taste it first)

Instructions

1. Put the prepared sweet potatoes, carrots, celery, shallots, and garlic in a large soup pot.
2. Pour in the chicken (or vegetable) broth.
3. Add the entire cans (including juice) of diced tomatoes and tomato paste.
4. Add the frozen spinach (no need to thaw and drain, just add it frozen).
5. Add in the oregano, basil, parsley, bay leaves, pepper, and salt.
6. Bring the whole pot to a boil, then reduce to simmer stirring occasionally.
7. While the pot is simmering, brown the chorizo, breaking it up into small pieces with the back of a wooden spoon.
8. Once the pork is cooked through (no pink), drain the grease.  Add the meat to the pot and mix it all together.
9. Add the zucchini.  This is done last to prevent it from being totally mushy.
10. Cook until everything is done (the sweet potatoes are your tell tale).  
11. Check for seasoning and decide whether you want to add a dash of chipotle or cayenne.
12. Remove bay leaves before serving.  Makes great leftovers!

Super shout-out to Kendra Benson at OurPaleoLife who adapted it from the "Paleo Slow Cooking" book by Chrissy Gower!!  This is delicious.