Springtime Crockpot Minestrone
Ingredients
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 1 (28 ounce) can of diced tomatoes
- 2 (15 ounce) cans of cannellini beans, drained and rinsed
- 3 cups low-sodium vegetable stock
- 3 cups water
- 8 ounces of uncooked ditalini pasta
- 12 thin asparagus spears, stems removed and cut into thirds
- 1 cup of frozen sweet peas
- 1 (6 ounce) bag of fresh spinach
- 1/3 cup freshly grated romano cheese + more for topping
- salt and pepper to taste
Instructions
- Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
- About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!
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