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Crockpot minestrone
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| PRINT Springtime Crockpot Minestrone YIELD: SERVES ABOUT 6-8 TOTAL TIME: 6-8 HOURS ingredients: | |
| 1 | sweet onion, diced |
| 3 | garlic cloves, minced |
| 3 | carrots, peeled and sliced |
| 1 (28 ounce) can | diced tomatoes |
| 2 (15 ounce) cans | cannellini beans, drained and rinsed |
| 3 cups | low-sodium vegetable stock |
| 3 cups | water |
| 8 ounces | uncooked ditalini pasta |
| 12 | thin asparagus spears, stems removed and cut into thirds |
| 1 cup | frozen sweet peas |
| 1 (6 ounce) bag | fresh spinach |
| 1/3 cup freshly grated romano cheese + more for topping | |
| salt | |
| pepper to taste | |
directions:
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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